Because of the reviews, I decided to use panko crumbs and simply bake the chicken at 500 degrees using another recipe guideline I found on here (I searched for baked panko). I guesstimated on the sauce ingredients as I just had regular orange juice (used a little corn starch to thicken). My husband repeatedly told me how much he loved this (very unusual for him). I might add some green onions next time.
Chipotle-Orange Chicken Cutlets
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Amount per serving
- Calories: 419
- Calories from fat: 20%
- Fat: 9.5g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 2g
- Protein: 43g
- Carbohydrate: 38g
- Fiber: 2.4g
- Cholesterol: 106mg
- Iron: 2mg
- Sodium: 239mg
- Calcium: 45mg
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 cup thawed orange juice concentrate, undiluted
- 1/2 cup water
- 2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
- 2 tablespoons water (optional)
- 2 cups hot cooked brown rice
- 1/3 cup chopped fresh cilantro
- Cilantro sprigs (optional)
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
- Melt butter and oil in a large nonstick skillet over low heat.
- Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.
- Increase heat to medium-high. Heat pan for 2 minutes or until butter starts to brown. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
- Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook 2 minutes. (Thin sauce with 2 tablespoons water, if needed.)
- Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.
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