Zippy Orange Chicken Recipe

Publisher Photo
Try one bite of Marie Hayer's coated chicken—you'll taste the zesty orange flavor first, then the cayenne zip. The coating is simple to make, says the Hodgenville, Kentucky cook, and it keeps the chicken moist and flavorful.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (1 pound)
  • 2 tablespoons orange juice concentrate
  • 1/3 cup seasoned bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch cayenne pepper or to taste

Nutritional Facts

1 chicken breast half equals 193 calories, 620 mg sodium, 73 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 3 gm fat. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. Prick chicken with a fork; brush with orange juice concentrate. Combine the remaining ingredients in a large resealable plastic bag; add chicken, one piece at a time, and shake to coat. Place chicken in a 11-in. x 7-in. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 25-30 minutes or until juices run clear. Yield: 4 servings.
Originally published as Zippy Orange Chicken in Quick Cooking May/June 1998, p23

Nutritional Facts

1 chicken breast half equals 193 calories, 620 mg sodium, 73 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 3 gm fat. Diabetic Exchanges: 3 lean meat, 1/2 starch.

This recipe pairs well with a light white wine.

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Reviews for Zippy Orange Chicken

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jan. 22, 2014

Crisp, juicy, and really good. I didn't notice any orange flavor, despite liberally applying the chicken with orange juice concentrate, but the breading was really good!

MY REVIEW
Reviewed Jun. 30, 2013

I prepared this recipe this past week! I did adjust the recipe to my tastes and i baked the chicken at 350o F. for 1-3/4 hours, using Perdue chicken thighs. I used a lower oven tempt. so the chicken wouldn't dry out. I also used a 13x9x2" baking pan with a rack on TOP & the chicken thighs were placed on the rack to allow the fat to drip through. I also added about 3 cups of water in bottom of the pan to make broth. I used FRESH orange juice-about 1/2 to 1 cup to dip the chicken in & I left the skin ON! I used 1 cup Progresso italian bread crumbs,, 1/2 tsp. paprika, 1 tsp. garlic salt, 1/4 tsp. pepper to taste and 1 tsp. Italian seasoning. I left the cayenne pepper out since this was just for my Mom & me! The chicken tasted delicious and the orange juice & crumbs did keep the poultry very moist! My mother had some of the chicken

last night for supper and she did take off the breaded skin, but it certainly sealed in the moistness! I got about 8 to 10 servings of this dish. I definitely will prepare it again-actually, I had also prepared it QUITE some time back! Thank you, Marie Hoyer, for this delicious recipe!

delowenstein

MY REVIEW
Reviewed Jul. 1, 2012

my husband was recently diagnosed with diabetes and he is not really a 'chicken' person unless it is kfc. i have been trying new recipes and when i served this dish, it was a hit. he really, really liked it. i served it with crispy potato skins, some sliced tomatoes and a slice of watermelon and what a fabulous meal.

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