Orange Pecan Chicken (Stephanie Timiney)
1 lb chicken tenders
1/4 c honey
3 tbsp 100% pure maple syrup
1/4 c Orange juice Concentrate
1 tbps diced shallots (those are the tiny purple onions or you can use regular yellow or green onions)
1/2 cup chopped pecans
1 tbsp olive oil
1/2 to 3/4 cup bread crumbs
Place tenderloins in a pan coated with your favorite nonstick spray. Brush chicken with half the portion of honey. Then coat the tops of the chicken with the bread crumps and then the chopped pecans. Bake at 400 for about 15 mins.
In a sauce pan combine the olive oil and the shallots/onion and simmer for 1 minute. Then add the OJ and Maple syrup and other half of the honey. Stir to bubbling. Remove chicken from oven after its cooked thoroughly and coat the tops of the chicken with the orange glaze sauce and serve over your favorite rice or w/ steam vegies. Sometimes I add minced garlic to the sauce, but that is optional and should only be done at 1tsp.
In a sauce pan combine the olive oil and the shallots/onion and simmer for 1 minute. Then add the OJ and Maple syrup and other half of the honey. Stir to bubbling. Remove chicken from oven after its cooked thoroughly and coat the tops of the chicken with the orange glaze sauce and serve over your favorite rice or w/ steam vegies. Sometimes I add minced garlic to the sauce, but that is optional and should only be done at 1tsp.
Dang..that sounds pretty good. Appears to be health too. I need that for my annual Jan diet.
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