Baked Orange Almond Chicken

Craving Chinese food? Instead of scouring the menu for the #32 Almond Chicken, save yourself the calories and chemicals and go for our goo-free version. Not only is it easy to make but it’s also free of MSG, salt-mine-sodium and the deep-fryer glaze.

Ingredients
6 boneless, skinless chicken breast halves
1 large egg
1/2 cup milk
1/2 cup flour
1/4 tsp kosher salt
2 cups panko (Japanese breadcrumbs)
2 cups sliced almonds
2 tbsp butter

Orange Sauce
1/4 cup sugar
1 tbsp flour
1 tbsp cornstarch
1/4 tsp kosher salt
3/4 cup orange juice
1/4 cup water
2 tbsp fresh lemon juice
2 tsp butter
1 tsp orange zest
1 tsp lemon zest

Directions

1) Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Place chicken between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

3) In a small bowl, whisk egg, milk, flour and salt. In a shallow dish, combine panko and almonds.

4) Dip chicken breasts in egg mixture and then coat in panko-almonds, pressing gently to adhere.

5) In a large skillet, melt 2 tbsp butter over medium heat. Add coated chicken breast, cooking 3 minutes per side or until lightly browned on both sides. Remove from skillet and place on prepared baking sheet. Bake 20 minutes.

6) For the sauce, in a medium saucepan, whisk sugar, flour, cornstarch and salt. Add orange juice, water and lemon juice, whisking well to combine. Place over high heat and bring to a boil. Reduce heat to low, stirring constantly for 2-3 minutes or until sauce thickens. Remove from heat and add 2 tsp butter, orange zest and lemon zest. Stir well to combine.

7) To serve, diagonally slice each chicken breast into 4 pieces and drizzle with warm orange sauce.

Serves 6

Bite Me Bit: "Orange is the happiest color."-Frank Sinatra

Pucker up! We also have a lip-smacking, juicy Lemon Chicken, a recipe that calls for chicken marinated in white wine and lemon juice and baked in a citrus broth mixture.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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Copyright Two Sisters and a Jane

by:
Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.