Cherry Orange Chicken Recipes

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken and salt in skillet 2 to 3 minutes, stirring occasionally, until chicken is brown. Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.
• Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cherries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center. Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts.

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Steps:

• Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Steps:

• Preheat oven to 450°F. Place large baking sheet in oven to heat.
• Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.
• Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total.
• Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Season the chicken with salt and pepper, then coat with flour.
• Fry in the hot oil until browned, turning as needed.
• Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings.
• Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later.
• Stir in sugar and bring to a boil.
• Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet.
• Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.