Yes, I'm a Fancy Lass: Rosemary Chicken with Orange-Maple Glaze

The economy's bad, I can't go out to eat. How many times do I have to tell myself this? Too many. So, the other night I decided if I can't go out then I will have friends in. I sent out the invite then settled down to find a recipe that would impress. Aha! Fancy chicken dish, done and done!

Rosemary Chicken with Orange-Maple Glaze

• 1 cup orange juice
• 1/2 cup dry white wine (substitute 1/2 cup apple juice & 2 T vinegar)
  
• 1/2 cup maple flavored syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons olive oil

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

The only change I will make next time is to use more orange and less maple, apparently this was very maple-y. I think I'll try adding some orange zest. I may have used more rosemary than called for--I refuse to measure chopped herbs. I don't know why.

Real Simple Lasagna--It really is!

I got this recipe out of March's Real Simple (one of my favorite mags). It's called Last Minute Lasagna. I made it the other night before going to the Jazz game with friends and it turned out delish! Plus, it really did only take few minutes to put together.

Last Minute Lasagna

• 1 26-ounce jar pasta sauce
• 2 30-ounce bags frozen large cheese ravioli, unthawed
  
• 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
• 1 8-ounce bag shredded mozzarella
• 1/2 cup grated Parmesan

NOTE: I used spinach cheese ravioli and left out the frozen, chopped spinach.

1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.

2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.