You can't beat navel oranges

The flavorful fruit makes a great chicken glaze.
By CINDY McNATT
KNIGHT RIDDER NEWSPAPERS
Navels are without peer, the best of the eating oranges. They are easy to peel and separate and don't produce a mouthful of bothersome seeds. What is more, navels are packed with vitamin C, and the zesty, cool flesh makes a great pick-me-up late in the day.
February was prime navel-picking month. Sweetening by the hour, these large, beautiful citrus fruits hang from the tree all season. However, time improves their flavor.
Some oranges can reach a rich orange color and then revert to green again in warm weather. Shoppers, then, shouldn't use color as a flavor indicator.
Instead, choose navel oranges by heft. Weigh a few oranges in your hand and choose the heaviest ones for full flavor. Avoid fruits with thick, puffy skins. These usually contain less juice than thinner-skinned picks.
Everybody knows how to eat an orange. Fresh, sliced, peeled into segments or tossed into an Italian salad, navel oranges offer a flavor like no other food's.
They also make a great glaze for chicken.
ORANGE GLAZE
2 teaspoons orange zest (grated rind)
2 tablespoons minced garlic
1 teaspoon each fresh thyme and rosemary, chopped or to taste
1/2 cup orange juice
1/2 cup Worcestershire sauce
4 boneless chicken breasts
Salt and pepper to taste
Combine zest, garlic, rosemary, thyme, salt and pepper.
In a separate bowl, combine orange juice and Worcestershire sauce.
For each chicken breast, place 1 tablespoon of herb mixture under the skin by gently lifting sides.
Cover and refrigerate chicken for 1 hour.
Remove chicken from refrigerator and roast in a preheated 350 degree oven 30-45 minutes or until done.
Baste throughout the cooking with the juice mixture. Serve with cranberry sauce.
Nutritional Information 1 medium navel orange: Calories 65; Fat 0.1 gram; Cholesterol 0; Protein 1.4 gram; Carbohydrate 16.3 gram.
XSources: Recipe adapted from Sunkist.com; data from University of California, Davis.