Lowfat Double-Gingered Orange Chicken
We sometimes think lowfat, fast and easy are synonomous with tasteless,
but with the right combination of ingredients, a dish can also be quite
tasty, as well as elegant. I created this recipe several years ago using
some of my favorite ingredients.
Preheat oven to 375°F.
6 boneless, skinless chicken breast halves
1/2 teaspoon salt (optional)
pepper to taste
6 ounces frozen orange juice, thawed, diluted with 1 juice can water
1 teaspoon minced fresh ginger
1 teaspoon dry, ground ginger
1/2 teaspoon Coleman mustard
2 teaspoons soy sauce
1 teaspoon dried parsley
4 tablespoons slivered almonds
1 box instant white-and-wild rice mix
Sprinkle chicken with salt and pepper and brown on both sides in
a large, non-stick fry pan sprayed with Pam over medium-high heat, about
3 minutes on each side.
Place chicken in single layer in 13 x 9-inch baking pan.
In blender container combine diluted orange juice, fresh and dry
ginger, mustard and soy sauce. Blend for 10 seconds on low speed and pour
Sprinkle with parsley and almonds.
Bake in preheated oven for 20 minutes.
While chicken is cooking, prepare rice mix according to package instructions.
Serve chicken with rice, spooning orange sauce over both.