| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless, skinless chicken |
|
|
Breast halves |
| 3 |
|
Egg whites, beaten |
| 3/4 |
c |
Seasoned breadcrumbs |
| 3 |
tb |
Olive oil |
| 1 |
c |
Orange juice |
| 1 |
c |
Orange marmalade |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/2 |
tb |
Lemon zest |
| 1 1/2 |
tb |
Dijon-style mustard |
| 2 1/2 |
ts |
Worcestershire sauce |
| 3 |
cl |
Garlic, crushed |
INSTRUCTIONS
Lightly pound chicken to help prevent shrinkage. Dip
each breast in egg white, then in breadcrumbs, coating
evenly. in large skillet heat oil and saute 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. Nutrients per serving: calories 397, protein
30g, carbohydrates 45g, total fat 10g (saturated fat
2g), dietary fiber 0, cholesterol 73mg, sodium 173mg.
Modified from Modern Maturity, Volume 37, April/May,
1994. Entered by: Loren Martin, Big Cabin, OK
Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”