Orange Glazed Chicken Tenders By Mr Food Recipes

Steps:

• Heat oil in a large skillet over high heat until hot. While skillet heats dredge chicken tenders in flour. Add chicken to hot skillet and cook 4 minutes or until browned, turning once. Remove chicken from skillet.
• Reduce heat to medium-high; add green onions and garlic; cook, stirring constantly, 30 seconds. Add orange juice and soy sauce to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until mixture thickens slightly.
• Return chicken to skillet; simmer 2 minutes or until chicken is thoroughly heated. Serve.

Steps:

• 1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken and keep warm.
• 2. Heat remaining 1 tablespoon olive oil in same skillet and cook red pepper and onion, stirring frequently, 4 minutes or until vegetables are crisp-tender. Add Hellmann's® or Best Foods® Real Mayonnaise, orange juice and brown sugar, stirring until sauce is smooth. Return chicken to skillet and toss to coat. Season, if desired, with soy souce and garnish with chopped parsley and chopped peanuts. Serve with hot cooked rice.

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

Steps:

• Mince the garlic. Put the garlic, butter and oil in a cold large skillet and cook over medium-low heat until the butter melts and the garlic becomes golden brown, 3 to 5 minutes.
• Meanwhile, chop the breaded chicken tenders into small pieces and set aside.
• Once the garlic is golden brown, stir in the orange marmalade, soy sauce and chili paste and cook over medium heat until combined. Add the chicken, season with salt and cook until the sauce thickens slightly, about 5 minutes.
• Meanwhile, mince the carrot, shred the radicchio, slice the scallions and separate the cilantro leaves from their stems.
• Halve the dinner rolls with a serrated knife and set the bottoms on a serving platter.
• Season the chicken with salt to taste, then divide the chicken between the rolls. Top with the shredded radicchio, minced carrots and sliced scallions. Garnish with the cilantro leaves and a sprinkle of sesame seeds before placing the roll tops on the sliders. Serve.

Steps:

• Preheat oven to 400°F. Spread chicken breasts with marmalade. Measure 1/3 cup coating mix; place in shallow dish. Coat both sides of chicken with the coating mix.
• Place orange slices in 13x9-inch baking dish; top with chicken.
• Bake 25 minutes or until chicken is cooked through. Serve with green beans and rolls.

Steps:

• Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).