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12 boneless, skinless chicken breast halves
1/2 c. freshly squeezed orange juice
1 Tbs. frozen orange juice concentrate (optional, for a more intense orange flavor)
2 Tbs. lemon juice
2 Tbs. Burleson's Pure Honey
2 Tbs. Worcestershire sauce
2 Tbs. grainy Dijon mustard
1 Tbs. canola oil
1 Tbs. grated orange zest
1 Tbs. chopped fresh tarragon or 1 tsp. dried
1 or 2 bunches of watercress
12 thin slices of orange for garnish
Place chicken in a 9" x 13" glass or ceramic baking dish in a single layer. Combine orange juice, lemon juice, honey, Worcestershire, mustard, oil, orange zest and tarragon and pour over the chicken. Cover the pan and marinate overnight or longer in the refrigerator, turning the chicken a few times. When ready to cook, place the dish on the middle rack of the oven and bake, uncovered at 375 degrees Fahrenheit for 12 to 16 minutes or until chicken is slightly done and still slightly pink inside. Be careful not to overcook. Adjust the heat to broil, and broil the chicken a few more minutes, with the door partially open, until the breasts are golden. Do not permit to over-brown. You may pour remaining sauce into a saucepan and bring to a boil for serving.
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