No servings information available
4 boneless skinless chicken breast halves pounded to ⅓" thickness
Zest and juice of 2 oranges
1 teaspoon. kosher salt
¼ cup olive oil
1 Portobello mushroom, cubed
¼ cup chopped onion
¼ cup chopped celery
½ cup chopped bell peppers (green, red, yellow & orange)
1 egg beaten well
1 tube Ritz crackers, finely crushed
¼ cup frozen orange juice concentrate
Reserved oranges juice
¼ cup orange marmalade
1 Tbsp cornstarch
½ cup water
No nutrition information available
Rub inside of each pounded breast half with orange zest (squeeze and reserve juice from orange for sauce); sprinkle breasts with ½ teaspoon salt.
Heat oil in large skillet & sauté vegetables until soft; sprinkle with remaining ½ teaspoon salt. Allow sautéed vegetables to cool.
Place ¼ vegetable mixture in each half of breast and roll up, trying to tuck in sides as you roll Secure with skewers. (They do not have to be perfect; coating will seal edges).
Mix beaten egg with 2 tablespoons water and use to coat stuffed breast halves on all sides; roll each in Ritz cracker crumbs. (At this point, breasts can be wrapped in parchment or waxed paper and refrigerated until you are ready to cook them).
Arrange prepared breast halves on bake pan, and place in 350 degree preheated oven. Bake 1 hour or until well browned.
To prepare Orange Sauce, Combine orange juice concentrate and fresh juice with marmalade in small sauce pan; mix well, and bring to full boil; reduce heat to simmer.
Mix cornstarch with water and stir until completely dissolved; stir into simmering orange juice mixture and cook, stirring constantly, until thickened. Remove from heat.
To serve, place chicken on plate and drizzle with orange sauce. This is delicious served with Basmati rice, sautéed fresh green beans and garlic bread.