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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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It's much easier to grate the rind before squeezing the juice from the orange. For easier measuring, spray the tablespoon with cooking spray before measuring the honey. Ingredients:
1 teaspoon olive oil |
cooking spray |
4 (4-ounce) skinless, boneless chicken breast halves |
1 tablespoon grated orange rind (about 2 oranges) |
3/4 cup fresh orange juice |
6 tablespoons honey |
1/2 teaspoon dry mustard |
1/2 teaspoon ground coriander seeds |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 cup sliced almonds, toasted |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until done. Remove chicken from pan; keep warm.
2. Combine orange rind and next 7 ingredients. Add orange mixture to pan. Bring to a boil; cook 4 minutes or until slightly thick. Serve orange glaze over chicken. Sprinkle with almonds.
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