COMBINE orange juice, thyme, lemon juice, garlic, salt, and pepper in large zip-top bag or bowl.
ADD chicken breasts.
MARINATE 4 to 8 hours in refrigerator.
REMOVE chicken and pat dry.
BRUSH grill or grill pan with non fat spray and heat to medium.
ADD chicken and cook until golden, 4 to 5 minutes per side. Slice, then top with chives.
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.