- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.4
- Total Fat: 9.6 g
- Cholesterol: 58.0 mg
- Sodium: 68.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.8 g
- Protein: 25.7 g
'Gemolata' Crumbed Chicken with Orange SauceSubmitted by: EMMABE1
IntroductionThis is a slightly different theme on an traditional Italian flavouring,
The crumb mixture will store in the freezer almost indefinately. This is a slightly different theme on an traditional Italian flavouring,
The crumb mixture will store in the freezer almost indefinately.
1/4 cup wheat germ
1/4 cup parsley and cilantro leaves
1/4 cup chopped raw pecans
3 tsp orange zest
1/4 tsp nutmeg
1/4 tsp cinnamon
2 tp olive oil
400g chicken breast skinned,
1/4 cup orange juice (fresh is best)
1/2 tsp ground coriander seed
To make the gremolata crumb:
Ensure the parsley and cilantro, are dry.
Put wheat germ, parsley, cilantro, pecans, orange zest ,nutmeg and cinnamon in the food processor and process until like breadcrumbs.
Use 8 Tbs of the mixture to 'crumb' the chicken pieces.
Keep 1 Tbs of left over crumbs for the sauce but any more that has been in contact with the chicken should be thrown away. Any crumb mixture that has not been in contact with the chicken may be stored in the fridge for up to a week, or the freezer indefinately.
Using a heavy based non stick pan, heat the oil gently, add the crumbed chicken and cook, gently 3 mins on each side, turning carefully. When the chicken is cooked, remove to a plate and keep hot.
Add the orange juice to the pan with 1 Tbs reserved gremolata crumb mixture. Cook on high heat until reduced to about half.
Serve the chicken onto serving plates and pour the sauce evenly over each piece.
Number of Servings: 4
Recipe submitted by SparkPeople user EMMABE1.