I can't recall now what else I served with the chicken, except that I had a local chocolatier make woven dark-chocolate baskets that I filled with a light chocolate mousse and raspberries for garnish. Tonight I'm serving it to my "Book Babes" with summer tomato-tart squares, a green salad topped with pecans, bacon, and fresh strawberries, and a luxuriously custard-soaked rhubarb custard cake. The other recipes are here on the blog, use the search feature at top right to locate them.
Per about 8 boneless chicken breasts ( skin on or not, your call): Mix 5T kosher salt with 1 1/2 T crushed rosemary. Rub the chicken with it, then place in a plastic bag or bowl and refrigerate at least 4 hours - preferably overnight or a day ahead for best flavor. Then roast on a rimmed cookie sheet at 400 for 20-40 minutes, depending on the size and thickness of the breasts. Use uniform sizes so you don't have some overdone. Baste a couple times with the pan juices, remove and let cool.
Melt a 12-14 oz jar of orange marmalade in a small pan with 1 TB coarse salt and 2 TB salad oil. Carefully cut the cooled breasts diagonally into slices, not quite all the way through to keep them together. Spoon half the glaze over the chicken pieces, cover and refrigerate. Spoon the rest of the glaze on after the first layer has had time to 'set'. Cover carefully and chill until time to serve each breast on it's own Bibb ( butter) lettuce leaf.
