Our entree this week is Orange Chicken. We are using Orange Pineapple Banana juice instead of a solid fruit. But really, we are using the best part of the 3 fruits~the juice!
Orange Chicken
3 Chicken Breasts
2 teaspoon Dijon Mustard
1 tablespoon Honey
1/2 cup chopped Onions
1 tablespoon Butter
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
3/4 cup Orange Pineapple Banana Juice
1 teaspoon Basil
1/4 cup packed Brown Sugar
Salt
Pepper
Cut the onion in half.
Cut in half again.
Cut the half in slices.
Cut the halves in strips.
Chop the slices the other way.
The chopped onions!
Spray a frying pan with pan spray.
Start the chicken frying in the pan. Cook for 3-4 minutes
on each side.
Spray a casserole pan with pan spray.
Place the semi cooked chicken breasts in the pan.
Add the butter and the onions to your skillet.
Cook until the onions are soft.
Chop the basil.
Pull the leaves off the stem. Put all the pieces together,
and roll them.
Cut slices through the roll, chopping it.
Place the dijon mustard in a bowl.
Add the honey and mix together.
Add paprika and cinnamon and mix well.
Add the juice and whisk together.
Add chopped basil.
Add brown sugar and whisk well until all sugar is dissolved.
Add sauteed onion to the top of the chicken.
Pour the mix into a measuring cup.
Pour half of the mix onto the chicken.
Put the chicken in the oven for 20 minutes.
Half of the mix is left over.
Turn the chicken over after the 20 minutes, and pour the
leftover mix onto the second side of the chicken.
Cook for 20 minutes more.
Enjoy!
Thanks for joining The Freshman Cook today.
Stop by tomorrow. We will be making
Fruit Studded Rice Pilaf!
See ya!