Rating: 3.5 stars
50 Ratings
  • 1 star values: 5
  • 2 star values: 6
  • 3 star values: 5
  • 4 star values: 18
  • 5 star values: 16

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.

Billy Strynkowski
Recipe by Cooking Light November 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

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  • Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

Nutrition Facts

287 calories; calories from fat 11%; fat 3.5g; saturated fat 0.6g; mono fat 1g; poly fat 0.9g; protein 40.3g; carbohydrates 22.5g; fiber 0.3g; cholesterol 99mg; iron 2mg; sodium 640mg; calcium 63mg.
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