Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon salt

  2. 1/2 teaspoon grated orange peel

  3. 1/2 teaspoon freshly ground black pepper

  4. 1/2 teaspoon cinnamon

  5. 4 skinless, boneless broiler-fryer chicken breasts

  6. 1 large sweet onion, cut in 1/4-inch slices

  7. 1/2 cup chicken broth, heated

  8. 2 navel oranges, peeled, sliced into rounds

  9. 4 club rolls with sesame seeds, toasted

  10. 4 tablespoons creamy, mild mustard

Instructions Jump to Ingredients ↑

  1. On wax paper, combine salt, orange peel, pepper and cinnamon; pat on both sides of chicken breasts. Heat large heavy skillet over medium high temperature for about 2 minutes and spray with cooking spray. Add chicken breasts and place onion slices on top of each; cook about 2 minutes. Move onion into skillet and turn breasts; cook about 4 minutes more.

  2. Add broth to skillet but do not pour over chicken. Place orange slices on chicken and continue to cook until broth is almost evaporated and fork can be inserted in chicken with ease, about 4 minutes. Onion should be tender and slightly crisp.

  3. To assemble sandwiches, spread each roll with 1 tablespoon mustard. Place chicken breast half on each roll; top with onion and then orange slices. Cover with roll top.


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