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