Crispy BAKED Orange Chicken

Ingredients:
1 lb. boneless skinless chicken breasts
1 cup of mayo
1 tsp. dijon mustard
2 cups corn flake crumbs
1/2 tsp. salt
1/4 tsp. black pepper

Orange Sauce Ingredients:
1 cup water
1 cup of orange preserves
2 tablespoons orange juice
1 tablespoon soy sauce
1 tsp. crushed ginger
1 clove of garlic, crushed
1 tablespoon corn starch mixed with 1/8 cup of water
1/4 cup chopped scallions

Directions:
Season corn flake crumbs with salt and pepper. Combine mustard and mayo. Coat chicken with mayo mixture then corn flake crumbs. Place on lightly greased baking sheet, spray with cooking oil (PAM) and cook in oven on 350′ for 25-30 minutes until chicken is cooked. While the chicken cooks, prepare sauce by combining sauce ingredients (excluding the cornstarch and water) in a pot on the stovetop over medium heat. Bring to a boil,then add the cornstarch mixed with water and stir until sauce thickens.Once chicken is cooked, serve over rice with sauce and scallions.

~ Recipe submitted by Nina Safar

Print Friendly

Share

9 thoughts on “Crispy BAKED Orange Chicken”

  • Made this for dinner tonight- it was great!
    I used orange marmalade since my store didn’t seem to have orange preserves and the chicken had a very strong orange flavor. Is that because I used marmalade and nos preserves??

    Fabulous recipe otherwise!

  • Hi! If you want it to have less of an orange flavor, skip the OJ and maybe use less Orange marmalade and add some brown sugar to sweeten it up!

  • I used marmalade too. It has orange rind in it which makes it have a stronger orange flavor. It was still delicious!! Since orange preserves seems to be hard to find, I think Apricot preserves with the orange juice would work too.

  • I only have Selwyn Segal’s orange marmalade, it is very sweet, so I would only use a third of the recipes requirements, and of course the flavour wouldn’t dominate the other flavours,

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like