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Orange-Sauced Chicken
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 247
- Prep time: 10
- Cook time: 10
Ingredients
- 1 1/2 pound 4 skinless, boneless chicken breast halves (1 to 1 1/2 lbs total)
- 1 cooking spray, 1/3 sec spray
- 2 oranges, all types, fresh, med, 2 5/8"
- 2 tbsp marmalade, orange
- 1/4 tsp spice, ginger root, fresh
- 1/8 tsp chile peppers, red, hot, fresh, chpd
Recipe Method
1. Sprinkle chicken with salt. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken to hot skillet; cook for 8 to 10 minutes or until chicken is no longer pink (170 F.), turning once.
2. Meanwhile, finely shred enough of the orange peel to measure 1/2 teaspoon; set aside. Peel oranges. Cut oranges in half, lengthwise; cut crosswise into slices. In a small bowl, combine orange peel and orange slices. Add orange marmalade, ginger and, if desired, crushed
3. Remove cooked chicken from skillet; cover and keep warm. Reduce heat to low. Add orange mixture to the skillet. Cook and stir for 30 to 60 seconds or until marmalade is melted and mixture is heated through. Serve the orange mixture over chicken.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 247 | 12% |
| Fat 3g | 4% |
| Cholesterol 99mg | 33% |
| Sodium 94mg | 4% |
| Carbohydrates 14g | 12% |
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