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Chicken with Orange-Walnut Sauce


4 boneless, skinless, chicken breast halves
1 a/2 tablespoons olive oil, divided
3 tablespoons chopped English walnuts
1 teaspoon grated orange peel
1 teaspoon chicli powder
1/2 teaspoon adobo all purpose seasoning
1/4 teaspoon salt
1/2 cup orange juice
3 tablespoons jalapeno pepper jelly (or other hot pepper jelly)


With meat mallet or similar flattening utensil, pound chicken to ½ -inch thickness. In non-stick fry pan, place ½ tablespoon olive oil and heat to medium-high temperature. Add walnuts and cook, stirring, about 2 minutes or until nuts are toasted. Stir in orange peel; transfer to small dish and set aside. In another small dish, mix together chili powder, adobo seasoning, and salt; sprinkle over chicken. To same fry pan, add remaining 1 tablespoon oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until chicken is brown on both sides. Add orange juice; reduce heat to medium-low, cover and cook 5 to 8 minutes or until chicken is fork tender. Remove chicken to platter. To pan drippings, add jelly and heat, stirring, until jelly melts and mixture boils. Boil 1 minute to thicken slightly. Stir in toasted walnuts. Return chicken to pan; spoon sauce over chicken and cook until heated through.

Nutritional Information:

Servings: 4
Calories: 226
Protein: 28 g
Total Fat: 10.4 g
Saturated Fat: 1.1 g
Cholesterol: 68 mg
Sodium: 221 mg
Carbohydrates: 101 g

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