Mediterranean Orange Chicken

Using authentic ingredients such as pine nuts, roasted red peppers and capers this easy-to-prepare chicken recipe pairs a bold palate of international flavors with nutritious orange juice.

Recipe Ingredients:

4 teaspoons pine nuts, toasted and chopped
1 pound skinless chicken breasts, boned and trimmed
2 tablespoons all-purpose flour for dusting chicken
Olive oil spray
1/4 cup shallots or red onions, minced
1/4 cup red peppers roasted, chopped
2 tablespoons capers chopped
2 tablespoons olives chopped
2 tablespoons raisins chopped
3/4 cup Florida orange juice
1 tablespoon fresh lemon juice
1 cup low-sodium chicken stock
1/2 teaspoon salt (plus additional, to taste)
1/4 teaspoon black pepper (plus additional, to taste)
2 tablespoons fresh parsley, chopped

Cooking Directions:

1. Toast pine nuts in a 350°F (175°C) oven for 3 to 4 minutes until golden. Remove, cool and chop.
2. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.
3. Dust both sides in flour, and pat so flour stays on.
4. Heat sauté pan and coat with olive oil spray.
5. Place chicken in hot sauté pan and spray uncooked side of chicken with olive oil in the pan. Sear chicken for one minute on both sides, and remove from pan.
6. In the same sauté pan, add shallots and sauté briefly.
7. Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent.
8. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.
9. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.
10. Stir in salt, pepper and parsley.
11. Top each serving with 1 teaspoon of chopped toasted pine nuts.

Makes 4 servings.

Recipe and photograph provided courtesy of the Florida Department of Citrus.