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Honey-Orange Chicken

Honey-Orange Chicken

It's much easier to grate the rind before squeezing the juice from the orange. For easier measuring, spray the tablespoon with cooking spray before measuring the honey.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 chicken breast half, 2 tablespoons glaze, and 1 tablespoon almonds)
  • Cook time:20 Minutes
  • Prep time:8 Minutes

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon grated orange rind (about 2 oranges)
  • 3/4 cup fresh orange juice
  • 6 tablespoons honey
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 cup sliced almonds, toasted

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine orange rind and next 7 ingredients. Add orange mixture to pan. Bring to a boil; cook 4 minutes or until slightly thick. Serve orange glaze over chicken. Sprinkle with almonds.

Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Protein: 28.0g
  • Carbohydrate: 33.0g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 222mg
  • Calories from fat: 18%
  • Fiber: 1.3g
  • Calcium: 42mg
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Honey-Orange Chicken recipe

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