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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 2 servings |
||
| Calories 202 | ||
| Calories from Fat 14 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 92mg | 3% | |
| Potassium 449mg | 12% | |
| Total Carbohydrate 17.5g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 12.0g | ||
| Protein 26.7g | 53% | |
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SERVES 2
Ingredients
- 2 (4-6 ounce) boneless skinless chicken breast halves
- 1 teaspoon fresh orange zest
- 1/2 cup fresh squeezed orange juice
- 1 tablespoon dry white wine
- 1 tablespoon brown sugar
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1/4 cup water
Directions
1
Preheat oven to 350°F.2
Place chicken breast halves in a 1 quart baking dish.3
In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.4
Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!5
Remove chicken to serving dish, cover and keep warm.6
Pour pan juices into a small saucepan.7
In a small bowl, blend cornstarch & water till smooth.8
Add to juices in saucepan and cook over low heat until it starts to thicken.9
Spoon sauce over chicken and serve.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Fruit > Citrus > Oranges
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Chef #900992
On Jul 27, 2008
We didn't like this at all. Sorry. It also makes about twice as much sauce as necessary.
From: Vanessa7
On Jun 27, 2007
You know how sometimes you get sick of eating the same stuff over and over...well during the school year that happens to me a lot and since I love to cook and try out new recipes...I decided to take advantage of the fact that I am on vacation and I literally take over the kitchen and I'm the one that cooks! So...since I'm always making new things, I came by this recipe and decided to give it a try. I just adjusted the recipe to 6 portions and gave it my touch. I did it on the stovetop and it came out great. I omitted the mustard and the wine since I didn't have any and I used more sugar to make it sweeter. It was AWESOME!!!! Everyone liked it...even my picky sister! Thanks!!!
From: CPolencheck
On Mar 12, 2007
This was awesome! I used brown Sugar Twin substitute in place of the brown sugar. I also only got about 1/4 cup of juice from my orange, but it still made plenty of sauce for 2 4oz breasts. This is going in my "permanant" cookbook!
From: Derf
On Feb 4, 2007
Very good chicken a little different and tasty! I will make it again but I think I would not use quite so much cornstarch so the sauce would be just a bit thinner. We loved the flavours, I used a whole grain mustard and splenda brown sugar mix. I will make it again , thanks for posting!
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