1/2 orange, unpeeled and cut into chunks (remove as many seeds as you can)
1 Tbsp honey
3 garlic cloves (minced)
1 tsp sea salt
1 tsp Rosemary leaves (dried)
1/2 tsp pepper
3 Tbsp Pampered Chef Orange Infused Canola Oil
3 Tbsp Pampered Chef Rosemary Infused Canola Oil
Pinch of red-pepper flakes
2 Tbsp apple cider vinegar
4 - 6 chicken breasts
Combine orange, garlic, rosemary, vinegar, oils, salt, pepper and pepper flakes in a blender. Blend until orange is chopped into small pieces and mixture is well combined.
Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.
Heat grill pan over medium-high heat. Remove chicken breasts from marinade and place on grill pan. Cook six minutes on each side. Flip one more time and leave grill pan on burner, but turn heat off. Leave for six minutes undisturbed. Serve immediately.