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Creamy Chicken with Oranges Recipe
|Whole chicken breast||1 1⁄2 Pound, split (1 Large)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped green onion||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Crisp salad greens||1 Cup (16 tbs)|
Calories 780 Calories from Fat 341
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 7 g34.8%
Trans Fat 0.1 g
Cholesterol 231.9 mg
Sodium 589.4 mg24.6%
Total Carbohydrates 23 g7.6%
Dietary Fiber 5.4 g21.8%
Sugars 16.2 g
Protein 84 g167.1%
Vitamin A 31.4% Vitamin C 127.5%
Calcium 17.2% Iron 20.1%
*Based on a 2000 Calorie diet
Let cool to touch.
Discard skin and bones and cut meat into chunks you should have about 2 cups.
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Combine chicken, celery, onion, and green pepper.
Grate 1/2 teaspoon orange peel; set aside.
Remove remaining peel and white membrane, then thinly slice orange; cover and refrigerate.
Blend sour cream, mayonnaise, sugar, lemon juice, reserved orange peel, and salt and pepper to taste.
Stir into chicken mixture, cover, and chill for 2 to 3 hours.
To serve, place salad greens on individual serving plates; top with chicken mixture and garnish with reserved orange slices and almonds.