ORIENTAL CHICKEN

 

Contributed by:       Letitia Mancini

 

Ingredients:

 

2 tbsp butter

4 chicken breasts, skinless and boneless

4 oranges

⅛ cup orange juice

⅛ cup sesame oil

2 tbsp liquid honey

1 tbsp Dijon mustard

4 whole green onions

1 lb spaghettini

2 tbsp toasted sesame seeds

 

Directions:

 

Melt butter in a large, wide frying pan.  Add chicken and sauté over medium heat until lightly browned on both sides.  Meanwhile, in a bowl, combine finely grated peel and juice from 2 oranges with oil, honey, orange juice and Dijon mustard.  Mix well.  Peel remaining 2 oranges and cut into bite size pieces.  Thinly slice green onions and set aside.

 

When chicken is browned, add orange juice mixture.  Bring to a boil.  Cover, reduce heat and simmer until chicken is tender (about 15 minutes).  While chicken is cooking, prepare pasta according to directions on package.  Drain and return to large pot or bowl.  When chicken is cooked, remove and set aside.  Drain juices over pasta, scatter orange pieces and seeds into pasta and mix well.  Put on plate.  Cut chicken breasts on the diagonal and arrange over pasta.  Sprinkle with green onions and serve.