Citrus-Honey Chicken


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We raise heirloom-breed chickens, so I’m always looking for chicken recipes. This one with orange and honey flavors is tops at our house. —Beth Nafziger, Lowville, NY

Prep/Total Time: 30 min.

6 servings

Prep/Total Time: 30 min.

6 servings

  • 1 cup dry bread crumbs
  • 1 tablespoon grated orange peel
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds chicken tenderloins
  • 1/4 cup orange juice
  • Olive oil-flavored cooking spray
  • SAUCE:
  • 1/4 cup butter, cubed
  • 1/2 cup honey
  • 2 tablespoons water
  • 1 teaspoon chicken bouillon granules

2 chicken tenders with 2 tablespoons sauce: 326 calories, 10g fat (5g saturated fat), 76mg cholesterol, 663mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 29g protein.

  1. Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange peel, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet.
  2. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink.
  3. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken. Yield: 6 servings.

Originally published as Citrus-Honey Chicken in Simple & Delicious December/January 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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