Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Orange Chicken
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- #10074
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons orange juice
2 tablespoons Dijon mustard
1/2 teaspoon soy sauce
1/4 cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 skinless boneless chicken thighs
directions
Preheat the oven to 350 degrees F; spray a nonstick baking sheet with cooking spray.
In small bowl, combine the orange juice, mustard and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes, turn over and bake until cooked through, 15 - 20 minutes longer.
added by
jenifersrecipes
nutrition data
121 calories, 3 grams fat, 8 grams carbohydrates, 15 grams protein per serving. This recipe is low in fat.
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