Orange Zested Chicken Breasts

 I am trying to use more boneless skinless chicken breasts in our meals. This is far from being my favorite piece of chicken and so I try to find recipes that will cook quickly and keep them moist and yet still browned.
 This recipe form Betty Crocker’s web site is quite good. The chicken stays moist and cooks quickly. We did not feel it had enough orange flavor however, and will add more grated orange peel and about a tablespoon of fresh orange juice the next time I fix it.
 If you like the flavor of orange this is a good place to start, adjusting the flavor to suit your families tastes.
Orange Zested Chicken Breasts
½ teaspoon seasoned salt
¼ teaspoon garlic powder
2 tablespoons butter
1 teaspoon or more grated orange peel
1 tablespoon fresh orange juice (optional)
4 boneless skinless chicken breasts, about 1 pound
 In a small bowl, mix seasoned salt and garlic powder.
 In a 10 inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add orange juice if using. Add chicken; sprinkled with salt mixture on all sides. Cook about 15 minutes, turning once, until juice of chicken runs clear when slit with a sharp knife (170°
Makes 4 servings
Nutrition Information
1 serving Calories 190 Cholesterol 85mg, Sodium 270mg; Total carbs 0g, Sugars 0g
Maybe vary if adding orange juice

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