This week for #SundaySupper we are all sharing recipes from Cristina Ferrare’s cookbook Big Bowl of Love. I don’t have a copy of her cookbook, yet. (After making this chicken it is on my birthday list, which is coming up hint,hint) But you can find the recipe I made along with many others on her website. I love how her recipes are easy,quick, and healthy, fitting perfectly with the theme of my blog. I’m sure once I get the cookbook and experiment a little you will be seeing more from her.

I picked this chicken dish not really knowing what to expect. I mean chicken is chicken right? But wow, the flavors in this dish were incredible. A little bit of spice balanced out with the citrusy orange marmalade, delicious! And you can bet since I bought orange marmalade for this I will be making coconut shrimp soon. I’m so glad I made a few extra pieces for lunch. I served this over an Asian inspired salad, recipe also below. The salad is great as a meal for two or a side for four. For more than two people you could serve the chicken with rice and salad or just double the salad.

Grilled Orange Ginger Chicken

Adapted from Cristina Ferrare

Serves 4

Ingredients

• 2 large chicken breasts, cut lengthwise (butterfly) all the way through
• ¼ cup seasoned rice wine vinegar
• ¼ cup orange marmalade
• 1 tsp red pepper flakes
• 1 tbsp fresh ginger, minced (or substitute 1 tsp ground ginger like I did after I forgot to pick up ginger at the store)
• 1 garlic clove, minced
• 2 tbsp olive oil
• ¼ cup white wine
• Salt

Directions

1. In a glass bowl whisk together vinegar, marmalade, red pepper flakes, ginger, garlic, olive oil, and white wine.

2. In a large Ziploc place chicken and pour marinade over. Allow to marinate at least 4 hours up to overnight.

3. Remove chicken from marinade and drain on paper towels. Give each side a quick pat dry. Season with salt.

4. On a grill pan or outdoor grill, cook over medium high heat 3-5minutes per side depending on thickness. Check to make sure they reach an internal temperature of 165 degrees.

5. Let rest 5 minutes.

Asian Salad

Serves 2 (for dinner) or 4 (as side)

Ingredients

For the salad:

• 1 package Spring Mix
• 1 10z can mandarin oranges, drained
• 1/3 cup sliced almonds
• 1-2 handfuls chow mein noodles

For the dressing:

• 2 ½ tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar
• ½ tbsp soy sauce
• ¼ tsp ground ginger
• ¼ tsp dry mustard

Directions

1. In a dry skillet over medium heat toast the almonds, about 5-10 minutes, tossing frequently to not burn. Allow to cool.

2. Add all salad ingredients to a large bowl.

3. Whisk dressing ingredients together and pour over salad. Toss.

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Visit my #SundaySupper friend’s blogs for more Cristina Ferrare inspiration:

• Tomato Mozzarella Tower with Shallot Bacon Dressing, Chicken Marsala with Angel Hair Pasta and melon Medley with Lemon Sorbet The Primlani Kitchen
•  Roasted Beet Wild Arugula with Goat Cheese Salad Sue’s Nutrition Buzz 
• Pesto Pasta Katherine Martinelli 
• Spaghetti and Meatballs Juanita’s Cocina 
• Sea Bass with Soy Glaze and Cucumber Salsa Beetles Kitchen
• Chicken Picatta Over Pasta Family Foodie
• Grilled Orange-Ginger Chicken Breasts Supper for a Steal 
• Seafood Risotto Magnolia Days 
• Fall Off The Bone Chicken Thighs Lovely Pantry 
• Risotto with Fresh Peas and Asparagus Big Bears Wife
• Salad Dressing BG Garden
• Strawberry Shortcake German Foodie
• Double Chocolate Chip Cookies Mrs Mama Hen 
• Cheesecake with Fresh Berries The Messy Baker
• Rice Pudding Rambling Notebook
• Strawberry Shortcake That Skinny Chick Can Bake
•  Flourless Chocolate Cake Baker Street 
• Brownies Rich and Chocolaty Daily Dish Recipes 

Our recipes will be perfectly paired with wine chosen by Wine Every Day.