Cracker Crusted Chicken With Orange Mustard Sauce Recipes

ORIGINAL WEIGHT WATCHERS ORANGE CRUMBED BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
• In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
• Bake 15 minutes, turn over and bake until cooked through. 15 to 20 minutes longer.

CRACKER CRUSTED CHICKEN WITH ORANGE MUSTARD SAUCE

Steps:

• 1. Mix the cracker crumbs with the garlic powder, salt, and white pepper. Set aside. Beat the eggs in a separate shallow dish. Preheat oven 400 degrees. Spray a baking pan.
• 2. Dredge the chicken in the egg mixture then dredge in the cracker mixture. Place in baking pan. Add a pat of butter to the top of each piece of chicken. Bake for 30 minutes turning once to get them nice and golden brown. Remove the chicken from and set aside to and keep warm. Place the baking pan on the stove top over med high heat.
• 3. Mix all the ingredients together for the pan sauce and add to the baking pan drippings and bring to a boil whisking until well incorporated. Let it reduce to a thick glaze. Remove from heat.
• 4. Plate the greens on a plate and top with the chicken. Drizzle the sauce over top and garnish with parsley.

CHICKEN WITH ORANGE MUSTARD SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
• Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.