Orange 'n' Onion Chicken Sandwich Recipe
Ingredients
4 boneless, skinless chicken breast halves
2 navel oranges, peeled, sliced into rounds
1/2 teaspoon salt
1/2 cup broth, warm
1/2 teaspoon grated orange peel
4 club rolls with sesame seeds, warm
1/2 teaspoon pepper
1/2 teaspoon cinnamon
4 tablespoons creamy, mild mustard
1 large sweet onion, cut in 1/4-inch slices
Cooking Instructions
On wax paper, mix together salt, orange peel, pepper and cinnamon; pat on both sides of chicken breasts. Spray large heavy frypan with vegetable cooking spray and place over medium high temperature. Add seasoned chicken breasts and place onion slices on top of each; cook about 2 minutes. Move onion into frypan and turn breasts; cook about 4 minutes more. Add broth to frypan but do not pour over chicken. Place orange slices on chicken and continue to cook until broth is almost evaporated and fork can be inserted in chicken with ease (about 4 minutes). Onion should be tender and slightly crisp. To assemble sandwiches, spread each roll with 1 tablespoon mustard. Place chicken breast half on each roll; top with onion and then orange slices. Cover with roll top. Makes 4 servings.
Per Serving: 342 calories; 31.9 g protein; 7.4 g total fat; 1.4 g saturated fat; 36.1 g carbohydrates; 86 mg cholesterol; 666 mg sodium.