July 6, 2009

Orange Walnut Chicken

If you’re not a big fan of walnuts, don’t put them in. They are okay, but not necessary. No one in my family really likes them.

3 tbsp. OJ concentrate
3 tbsp. canola oil
1 tbsp. soy sauce
1 garlic clove minced
4 chicken breasts, halved
½ c. chopped walnuts
1 tbsp. butter
4 green onions, sliced
½ c. orange marmalade
½ c. orange juice
¼ c. lemon juice
2 tbsp. honey
1-2 tbsp. orange zest
2-3 tbsp. lemon zest
½ tsp. salt
1/8 tsp. pepper
Cooked rice

In bag combine OJ concentrate, 2 tbsp. oil, soy sauce and garlic; add chicken. Seal bag and turn to coat. Refrigerate for 2-3 hours. Remove chicken; reserve marinade. In skillet cook chicken in remaining oil. Meanwhile sauté walnuts in butter until lightly browned. Remove and set aside. Set aside ¼ c. green onions for garnish. Add remaining onions to sauce pan and sauté. Add reserved marinade, marmalade, OJ, lemon juice, honey, orange zest, lemon zest, salt and pepper. Bring to boil, boil 2 min. Reduce heat and simmer for 5-10 minutes until sauce reaches desired thickness. Serve chicken over rice, top with sauce, walnuts and onions.

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