Orange Pine Nut Chicken Oamc Recipes

ORANGE PINE NUT CHICKEN (OAMC)

Steps:

• Mix all ingredients except chicken together in a medium bowl.
• Place chicken breasts in a freezer bag, and pour marinade over chicken.
• Freeze.
• Serving Day:.
• Thaw completely in refrigerator (about 24 hrs).
• Remove chicken from freezer bag, reserving marinade.
• Grill chicken over medium heat, until chicken is tender and no longer pink.
• While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
• In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
• Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.

PARSLEY PARMESAN CHICKEN (OAMC)

Steps:

• ASSEMBLY DIRECTIONS:.
• Pour salad dressing in a large bowl.
• Add the chicken parts to the dressing, coating well.
• Cover and chill about 4 hours, or overnight.
• Turn the chicken in the dressing occasionally.
• Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
• Bake at 350 degree oven for one hour, or until thickest piece is done.
• FREEZING AND COOKING DIRECTIONS:.
• Remove from oven and cool.
• Put baked chicken pieces into a freezer bag.
• Lable and freeze.
• TO SERVE:.
• Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

PINEAPPLE ORANGE CHICKEN /W RICE

Steps:

• Pre-Cook the rice, any method you like.
• Preheat oven to 350 deg.
• In a 3 Qt Dutch oven or other oven safe pan with cover.
• Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
• Add Chicken and Sauté until partially cooked.
• Add Pineapple/w juice, Orange and zest, mix.
• Add cooked Rice and mix well again.
• Add wine and lime, mix.
• Cover and place in oven for 20 minute.
• If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.

ORANGE-PINE NUT CHICKEN BREASTS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour, turning once. Remove the chicken breasts from the bag, reserving the marinade. Pat the chicken dry with paper towels and brush or spray both sides of the breasts with olive oil. Grill over Direct Medium heat until firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. MEANWHILE, PREPARE THE SAUCE: In a small sauté pan combine the reserved marinade, honey, and toasted pine nuts. Bring to a boil and boil for 1 full minute. Spoon the sauce over the grilled chicken. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

MANDARIN ORANGE CHICKEN - OAMC

Steps:

• Saute mushrooms in oil over high head, stirring constantly.
• Sprinkle flour over mushrooms, stirring quickly to combine.
• Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
• Bring to a boil, stirring constantly.
• Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
• To prepare, thaw chicken mixture and cook rice according to package directions.
• Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
• Serve over hot cooked rice.
• Suggested sides: apple spinach salad.

ORANGE PICCATA CHICKEN

Steps:

• Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickenss. Remove plastic and season with salt and pepper.
• Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Remove from pan and keep warm.
• Deglaze pan with juice, wine, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
• Whisk in butter until melted. Add orange slices (if using) and return chicken cutlets to pan to heat through.
• Garnish with almonds and parsley and serve.