I cleaned out the fridge today. Just a little Spring Cleaning. I tend to empty it every few months, give it a good scrub, throw out any unused ingredients and then start fresh.
As I was emptying the fridge, I found a jar of Orange Marmalade that I had opened around Valentine’s Day when I made some gluten-free bread and wanted a spread. The jar was almost full and it would have been a shame to toss it so I decided to use it as the basis of a recipe.
I haven’t done any experimenting in the kitchen in a while so in true accidental fashion, I opened up the fridge and let inspiration guide me. The result: an orange chicken recipe that was yummo!
Just Another Spring Orange Chicken
2 whole boneless, skinless chicken breast halves
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
2 whole egg whites, beaten
1 tablespoon lemon zest
1/2 cup rice crumbs or seasoned breadcrumbs
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/2 cup orange juice
3 whole cloves garlic, crushed
Lightly pound chicken between two sheets of wax paper to help prevent shrinking while cooking. Dip each breast in egg white, then in rice crumbs or seasoned breadcrumbs, coating evenly.
In a large skillet heat olive oil and saute each breaded breast over medium heat until golden. Remove and set aside. Keep warm.
Wipe skillet clean. Combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Add to skillet and cook over medium heat, stirring until smooth.
Add chicken back into skillet. Cover, and cook 10 minutes or until tender.
NOTE: Use rice crumbs for a gluten-free version of this recipe.
Kitchen Table Talk…
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