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Orange Chicken |
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Serves: 6
Print this Recipe
1 cup orange juice, unsweetened
2 tablespoons ginger root, peeled and minced fresh
2 teaspoons sesame oil
2 tablespoons dijon style mustard
1 tablespoon orange zest, grated
1 tablespoon lemon zest, grated
4 cloves garlic, whole
6 chicken breasts, halves, boneless, skinned
1/2 cup chicken broth (preferably homemade)
Black pepper, freshly ground (optional)
This is delicious and elegant enough for company.
1. Combine first 7 ingredients in blender or food processor and whirl for 15 seconds. Pour over chicken in a shallow baking pan. Cover with plastic wrap and refrigerate overnight.
2. Preheat oven to 325ºF. Remove chicken breasts from marinade, reserving marinade. Sauté breasts in chicken broth 3-4 minutes per side, over medium heat in a large skillet.
3. Transfer breasts to baking pan. Cover with a piece of parchment or wax paper cut to fit the pan. Bake for 25 minutes.
4. Meanwhile, add marinade to juices in skillet and simmer over low heat until reduced and thickened, about 15 minutes. Add a little freshly ground pepper, if you like. Pass the sauce separately.
Food exchanges per 1-breast serving: 3 lean MEAT
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