Title: Orange Chicken From Loren Martin
Categories: Poultry
Yield: 6 Servings
| 6 | | Boneless, skinless chicken |
| | | Breast halves |
| 3 | | Egg whites, beaten |
| 3/4 | c | Seasoned breadcrumbs |
| 3 | tb | Olive oil |
| 1 | c | Orange juice |
| 1 | c | Orange marmalade |
| 1 1/2 | tb | Fresh lemon juice |
| 1 1/2 | tb | Lemon zest |
| 1 1/2 | tb | Dijon-style mustard |
| 2 1/2 | ts | Worcestershire sauce |
| 3 | cl | 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