Orange chicken from loren martin

Yield: 6 servings

Measure Ingredient
6 Boneless, skinless chicken
Breast halves
3 Egg whites, beaten
¾ cup Seasoned breadcrumbs
3 tablespoons Olive oil
1 cup Orange juice
1 cup Orange marmalade
1½ tablespoon Fresh lemon juice
1½ tablespoon Lemon zest
1½ tablespoon Dijon-style mustard
2½ teaspoon Worcestershire sauce
3 cloves Garlic, crushed

Lightly pound chicken to help prevent shrinkage. Dip each breast in egg white, then in breadcrumbs, coating evenly. in large skillet heat oil and saute each breaded breast over medium heat until golden.

Clean skillet; in it combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Cook over medium heat, stirring until smooth. Add chicken, cover, and cook 10 minutes or until tender. Nutrients per serving: calories 397, protein 30g, carbohydrates 45g, total fat 10g (saturated fat 2g), dietary fiber 0, cholesterol 73mg, sodium 173mg. Modified from Modern Maturity, Volume 37, April/May, 1994. Entered by: Loren Martin, Big Cabin, OK Cyberealm BBS Watertown NY 315-786-1120

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