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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a small bowl combine rosemary (or oregano), garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle herb mixture evenly over chicken breast halves; rub in with your fingers.
Coat a very large nonstick skillet with cooking spray, heat over medium heat. Add chicken pieces, cook for 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook for 15 to 20 minutes or until chicken is no longer pink (170°F), spooning broth mixture over chicken occasionally.
Meanwhile, in a 15x10x1-inch baking pan arrange asparagus in a single layer. Drizzle with orange juice and sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.
Roast asparagus for 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus among the plates. Serve with orange wedges and garnish with orange peel.