Orange Chicken From Loren
Yield
6 servingsPrep
25 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each | chicken breast halves, boneless, skinless |
|
| 3 | each |
egg whites
beaten |
*
|
| ¾ | cup |
bread crumbs
seasoned |
|
| 3 | tablespoons | olive oil |
|
| 1 | cup | orange juice |
|
| 1 | cup | orange marmalade |
|
| 1 ½ | tablespoons |
lemon juice
fresh |
|
| 1 ½ | tablespoons | lemon zest |
|
| 1 ½ | tablespoons | dijon mustard |
|
| 2 ½ | teaspoons | worcestershire sauce |
|
| 3 | cloves |
garlic
crushed |
|
Trans-fat Free
Directions
Lightly pound chicken to help prevent shrinkage.
Dip each breast in egg white, then in breadcrumbs, coating evenly.
In large skillet heat oil and sauté 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.
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