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Orange Walnut Chicken

For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken.With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste.—Moore TerryAnn, Vineland, New Jersey

4 ServingsPrep: 10 min. + marinating Cook: 30 min.

Ingredients

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange peel
2 to 3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Directions

In a small bowl, combine the orange juice concentrate, 4 tablespoons
oil, soy sauce and garlic. Pour half of marinade into a large
resealable plastic bag; add the chicken. Seal bag and turn to coat;
refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
Discard marinade from chicken. In a large skillet, cook chicken in

2 of 2

Orange Walnut Chicken (continued)

Directions (continued)

remaining oil until a meat thermometer reads 170°.
Meanwhile, in a small saucepan, saute walnuts in butter until lightly
browned; remove and set aside. Set aside 1/4 cup green onions for
garnish.
Add remaining onions to saucepan; saute until tender. Add the next
eight ingredients and reserved marinade. Bring to a boil. Reduce
heat; simmer, uncovered, for 5-10 minutes or until sauce reaches
desired consistency. Serve chicken with rice; top with sauce and
garnish with reserved walnuts and onions. Yield: 4 servings.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.