Marmalade-Glazed Chicken

Marmalade-Glazed Chicken With Rice and Veggies

I can't exactly remember the context, but I can recall talking with my momma years before I got married about brides and she said, "brides always get skinny." I was probably whining to her about my weight and unnecessarily worrying about whether I'd make a beautiful bride. Well, I'll be honest: I got skinny right before my wedding. I was actually doing so well watching my weight and working out that at my last dress fitting the seamstress said: "Oh, baby girl! You're losin' weight on me. Look at all of the fabric back here!"

Well, a whole seven months later, I no longer seem to be losing weight - or maintaining it for that matter. I'm a whole six pounds heavier than the day I married the husband and, although he hates to hear about it, really starting to worry this isn't a good sign. I need to get back on track! So tonight I served up a lighter meal that still tasted pretty good.

Marmalade-Glazed Chicken With Rice and Veggies

Inspired by Christine Avanti

Makes two servings

8 ounces boneless, skinless chicken breasts

salt and pepper

cooking spray

1 tablespoon marmalade

1 teaspoon Worcestershire sauce

1/2 tablespoon fat-free Catalina dressing

1 teaspoon Dijon mustard

1/4 tablespoon garlic powder, to taste

2 cups frozen stir-fry vegetables

2/3 cup dry wild rice

Cut the chicken into bite-size pieces and sprinkle with salt and pepper. Brown the chicken in a lightly sprayed skillet over medium heat.

Preheat the oven to 350 degrees F.

Mix the marmalade, Worcestershire sauce, dressing, mustard and garlic powder in a small saucepan over low heat. Whisk the glaze together and heat until it starts to thicken. (If it appears to be too thick, add a little water. If it gets too watery, whisk in a little cornstarch.) Heat the mixture for about 2-5 minutes or until it looks nice and thick.

Coat the chicken with the glaze - a brush will work nicely. Cook the chicken on a sprayed cooking sheet for 8-12 minutes or until cooked through.

Serve the chicken topped with veggies on a bed of wild rice.

I think the glaze could use a little work - it coated the chicken, but it would have been nice had we had more glaze. (I know, more glaze would have resulted in more calories, though, hence my stinginess.) So we had lightly glazed chicken for about 350 calories per serving, which kept me happy because it kept my day on track; the husband happily coated his dish with a bit more orange chicken sauce he found in the fridge.