Chicken Mandarin Orange Spread Sandwiches Recipes

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Steps:

• Trim crusts from bread slices.
• Cut each bread slice into 4 triangles; place bread triangles on a baking sheet.
• Bake in a 400°F oven for 5 minutes or until toasted.
• In a bowl, combine cream cheese and the next 6 ingredients until well blended.
• Cover and chill until ready to serve.
• Spoon 1 tablespoon cream cheese mixture on each raisin bread triangle; top each with a mandarin orange segment.

Steps:

• Place flour in a small bowl.
• Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear.
• Set aside, and keep warm.
• Stir hoisin sauce, red pepper flakes and orange juice into the skillet, and scrape up the browned bits.
• Let cook for a few minutes until sauce thickens slightly.
• Return chicken, mandarin oranges, green onions, and cashews, to the skillet.
• Continue cooking just until all ingredients are heated through.
• Serve over hot rice.

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken.
• In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned.
• Remove chicken to plate and keep warm.
• Reduce heat to medium low.
• Drain oranges, reserving juice.
• Stir juice, onion and red pepper flakes into skillet.
• Cook and stir for about 3 minutes or until onion is tender. Bring to a boil.
• Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear.
• Place chicken over rice; keep warm.
• Combine corstarch and water until smooth.
• Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened.
• Add mandarin oranges; heat through.
• Pour sauce over chicken.
• Sprinkle with cilantro.

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

Steps:

• Preparation Cut crusts from bread slices. Cut bread slices into 4 triangles, and place on baking sheet. Bake at 400° for 5 minutes or until toasted. Combine cream cheese and next 6 ingredients in a large bowl until blended. Cover and chill until ready to serve. Spoon 1 tablespoon of cream cheese mixture onto 1 side of each raisin bread triangle; top each with a mandarin orange segment.

Steps:

• Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
• Blend well and set aside.
• Combine flour with salt and pepper in a shallow pie pan.
• Set aside.
• Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
• Dry between double layers of paper towels.
• Heat butter and oil in large skillet or wok over medium-high heat.
• Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
• Reserve browned pieces on a plate lined with paper towels.
• When all chicken is browned, pour sauce into wok or skillet.
• Place chicken in the sauce and turn to coat.
• Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
• Turn several times during cooking to coat evenly with sauce.
• Meanwhile, prepare rice.
• When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
• Sprinkle with your chosen garnish and serve over rice.

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.