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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken.With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste.Moore TerryAnn, Vineland, New Jersey Ingredients:
1/3 cup thawed orange juice concentrate |
5 tablespoons canola oil, divided |
2 tablespoons reduced-sodium soy sauce |
2 garlic cloves, minced |
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 cup coarsely chopped walnuts |
1 tablespoon butter |
4 green onions, thinly sliced, divided |
1/2 cup orange marmalade |
1/2 cup orange juice |
1/4 cup lemon juice |
2 tablespoons honey |
1 to 2 tablespoons grated orange peel |
2 to 3 teaspoons grated lemon peel |
1/2 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
2. Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°.
3. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish.
4. Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions. Yield: 4 servings.
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