SALSA ORANGE CHICKEN SKILLET
"This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress." Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink., Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice.
Nutrition Facts : Calories 397 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 53g carbohydrate (19g sugars, Fiber 4g fiber), Protein 27g protein.
CHICKEN WITH MANDARIN SALSA
When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. -Aysha Shurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro., Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.
Nutrition Facts : Calories 453 calories, Fat 18g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SALSA CHICKEN SKILLET
A wonderful recipe from taste of home. Nice and easy! You can also add green chiles or jalapenos for spicier dish.
Provided by Scrapbook Lori
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in oil until no longer pink; drain and set aside.
- Coat skillet with nonstick cooking spray.
- Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.
- Add salsa and reserved chicken; heat through.
- Serve over rice.
- Top with cheese and sour cream.
Nutrition Facts : Calories 635.5, Fat 10.8, SaturatedFat 4.5, Cholesterol 78.5, Sodium 888, Carbohydrate 96.1, Fiber 6.9, Sugar 7.2, Protein 38.5
APRICOT-ORANGE CHICKEN BAKE
Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.
Provided by KateL
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
- Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Lay the chicken in prepared 9 by 13-inch baking dish.
- Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
- Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
- Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.
Nutrition Facts : Calories 430.1, Fat 5.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 360.6, Carbohydrate 68.2, Fiber 2.7, Sugar 48.8, Protein 30.7
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