Kitchen Table: Orange and Lemon Thyme Stuffed Chicken with Glaze

| February/March 1999

A hint of citrus and the bite of spice make these chicken breasts a welcome change of pace. Serves 4

• 4 skinless, boneless chicken breasts
• 1 small juice orange
• Equal parts chopped parsley, green onion, lemon thyme, and celery to make about 1/4 cup
• Salt and pepper
• Butter, softened
• 4 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice


4 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon mustard
• 2 tablespoons finely chopped onion
• 1/2 cup orange marmalade

1. Place the chicken pieces between two pieces of waxed paper and pound to 1/4-inch thickness. Peel the orange, remove the pith and skin and slice thinly. Mix the parsley, green onion, lemon thyme, and celery. Season both sides of the chicken with salt and pepper. Spread about a tablespoon of the parsley mixture and a dab of butter over each chicken breast, to about an inch from the edge, and lay on two slices of orange. Fold the lower edge of the chicken over the filling, fold in the sides, and then roll the breast into a bundle. Place in a buttered casserole dish and brush with a mixture of Worcestershire sauce and lemon juice. Refrigerate for about 15 minutes.

2. Preheat oven to 375°F while chicken chills.

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