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Ingredients
1 1-inch piece fresh or frozen ginger
1 1-inch strip orange rind
1 1-inch strip lemon rind
½ cup fresh orange juice
⅓ cup apricot preserves, sweetened with fruit
2 teaspoons Dijon mustard
8 ounces skinless, boneless chicken breasts
2 navel oranges
1 teaspoon olive oil
Nutritional analysis per serving (2 servings)
61 grams carbs; 83 milligrams cholesterol; 393 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 131 milligrams sodium; 28 grams protein; 41 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
- Step 2
Add the orange juice, apricot preserves and mustard, and process to mix well.
- Step 3
Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
- Step 4
Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.
Private Notes
Comments
So delicious but I doubled the recipe for three people and there was not enough.
So delicious but I doubled the recipe for three people and there wasn’t enough.