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Curtis Stone, Mark Peel hit prime time

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On ‘Hell’s Kitchen’ tonight, Campanile’s Mark Peel will treat some of the competitors to his legendary grilled cheese sandwiches. Meanwhile, TLC’s ‘Take Home Chef’ Curtis Stone will be running the Season 8 contestants of ‘The Biggest Loser’ through ‘kitchen boot camp.’ In case you’re one of those webisode watchers that Neil Patrick Harris prodded at the Emmys, or, heaven forbid, don’t have a television, we’ve snatched one of Curtis’ health-minded recipes so you can eat the episode. No need to worry: We won’t tell Jillian Michaels you went back for seconds. Curtis Stone’s Rosemary Skewered Chicken With Orange Glaze

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*This recipe has not been run through the L.A. Times test kitchen

Ingredients:
Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

Method:

* Preheat a grill or grill pan on medium high heat.
* Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
* Add the Dijon, honey, garlic and ginger and continue cooking over medium heat for 2 to 3 minutes.
* Remove from heat to allow flavors to meld, and reserve.
* Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
* Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees on an instant read thermometer.
* Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

-- Krista Simmons

‘The Biggest Loser’ airs Tuesdays at 8 p.m. on NBC. Photo of Curtis Stone and Alison Sweeney on set courtesy of NBC Photo/Trae Patton

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