Ingredients
| Quantity | Ingredients |
|---|---|
| 6 | navel oranges |
| 1 tbsp | honey |
| 1 tbsp | olive oil |
| 1 | dried red chili pepper |
| 1 tbsp | grated orange zest |
| 1 tbsp | all-purpose flour |
| 1/4 tsp | salt |
| 4 small | skinless, boneless chicken breast halves (1 pound total) |
| 1 tbsp | sesame seeds, toasted |
Directions
1. Juice one orange and place juice in medium bowl. Peel remaining oranges, removing all bitter white pith, and cut oranges into 3/4" cubes. Add honey and half the chopped oranges to juice in bowl and set remaining chopped oranges aside. 2. In large nonstick skillet, combine oil and chili pepper and heat over low heat for 2 minutes. Add orange zest and cook 1 minute or until fragrant. 3. In shallow bowl, combine flour and salt. Dredge chicken in seasoned flour. Add chicken to skillet and cook over medium-high heat 2 minutes or until browned on both sides. 4. Stir orange juice-honey mixture into skillet and stir well to incorporate browned bits on bottom of pan. 5. Cover, reduce heat to medium, and cook 8 minutes or until cooked through; turn chicken over halfway through cooking time. 6. Discard chili pepper. Stir in reserved chopped oranges and cook 10 seconds to heat through. Serve chicken sprinkled with toasted sesame seeds. Nutritional Information Per serving: 329 cal, 12g total fat, 2.5g sat fat, 66mg cholesterol, 5.9g dietary fibre.
Source: www.wholehealthmd.com