Cooking Method:

1. Preheat your oven to 425 F (210 C).
2. For the Glaze:In a small saucepan,combine all ingredients.Mix well.
3. Bring orange mixture to a boil over high heat.
4. Reduce heat to low and simmer for 5 minutes.
5. Remove pan from the heat.Reserve 1/4 cup (60 ml) of mixture in a small bowl.
6. Pour remaining sauce into pitcher and place on the table.
7. In a large nonstick skillet,heat 1 tablespoon olive oil.
8. In a small bowl,combine remaining ingredients,except chicken breasts.Mix well.
9. Rub rosemary mixture all over chicken breasts.
10. Place chicken, skin-side down, in skillet and brown, about 4 minutes.
11. Remove browned chicken breasts from the skillet.
12. Place rosemary sprigs in pan and place chicken breasts, skin-side up, on top of the rosemary sprigs.
13. Roast in preheated oven for 15-20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking.