2 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
1/4 cup fresh orange juice
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon orange marmalade
1 teaspoon fresh lemon juice
3/4 teaspoon cornstarch
1/8 teaspoon dried crushed rosemary
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (4-ounce) skinless, boneless, chicken breast halves
1 tablespoon Italian-seasoned breadcrumbs
1 teaspoon olive oil
1 teaspoon chopped fresh flat-leaf parsley
How to Make It
Combine first 8 ingredients in a medium bowl, stirring with a whisk.
Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or just until lightly browned on both sides. Add broth mixture; cover, reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until chicken is done. Sprinkle with parsley.
Serve with a teriyaki-glazed vegetable side like broccoli for the perfect at-home Asian cuisine-inspired meal.
This is very easy to make which is a plus. But it's nothing worth getting excited about. I suppose one could play around with it and make it more interesting but I probably won't. I would suggest to anyone trying it that they double or better yet triple the sauce. The recipe makes little. I served it on rice and could have easily served it on noodles. But there wasn't enough anywhere near enough sauce to flavor the rice.
Ummm at what point does the orange sauce come into the recipe?