- Serves: 6
- Complexity: easy
- 6 boneless, skinless chicken breast halves
- 1 cup orange juice, divided
- 1/2 cup onion, chopped
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp dried whole tarragon, crushed
- 1 tsp cornstarch
- 2 oranges, peeled and sliced crosswise
- 1 avocado, peeled and sliced
- Cooking Spray
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Spray frying pan with cooking spray. Brown chicken in frying pan over medium heat.
Add 1/2 cup orange juice, onion, paprika, ginger, and tarragon. Cover and cook chicken over low heat for approximately 50 minutes or until tender and juices from meat run clear. Once cooked, place chicken in serving dish and keep warm.
In frying pan, combine remaining 1/2 cup orange juice and corn starch. Stir until smooth. While stirring constantly, cook over low heat until it begins to thicken.
Arrange orange and avocado slices around chicken in serving dish. Pour orange sauce over dish before serving.
Serve over brown rice.
Calories: 232 Sodium: 79.5 mg
Total Fat: 6.5 g Total Carbs: 14.4 g
Sat. Fat: 1.1 g Fiber: 3.6 g
Trans Fat: 0 g Sugar: 8.6 g
Chol: 68.5 mg Protein: 29 g
Recipe taken from: http://homecooking.about.com/od/chickenrecipes/r/blpoul23.htm
It has been modified.