- 3 tbsp orange juice concentrate
- 3 tablespoons extra virgin olive oil
- 1 tbsp soy sauce
- 2 tsp minced garlic
- 4 boneless skinless chicken breast halves
- 1/2 cup pecans
- 2 tsp butter
- 1/4 cup green onions, thinly sliced
Side Dish: Wild Rice
In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons olive oil, soy sauce, and garlic. Add chicken, seal bag, and turn to coat chicken. Refrigerate for 3 hours.
Remove chicken; reserve marinade for the sauce. Add the remaining tablespoon of olive oil to a skillet and heat to medium. Cook the chicken until the juices run clear, remove from heat, and keep warm.
In a separate pan, sauté the pecans with 2 tablespoons butter until lightly toasted, about 5 minutes. Remove the nuts and save to garnish the chicken.
In a sauce pan, sauté the green onions with 1 tablespoon of butter until tender. Add the reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat and simmer uncovered for 5-10 minutes or until sauce reaches desired consistency.
Serve chicken over rice. Top with sauce, reserved onions, and pecans. Yields: 4 servings
For this recipe, the Smith Preferred recommendation is:
Aloha from Oregon
Tangy and full of flavor; ideal with breakfast foods or mixed with pepper jelly, horseradish and Dijon mustard as a glaze for chicken and pork or as a dip for coconut shrimp.
Anna's Gourmet Honey
Healthy, natural and if you haven't tasted honey direct from the hive, it is thick, creamy, and delicious. This Northwest Clover Honey is made from the nectar of dutch and red clover.