I love running across a tasty recipe, especially one that is quick to make and healthy as well. This one appealed to me because it’s something different to do with chicken. A different taste – chicken can get tedious if you let it. Don’t!

Normally I prefer to post an image of the finished product and then the recipe, but Facebook usually chooses image #2 to post, so… that would explain the backwards way I post recipes…

Orange-Sauced Chicken a recipe from Cooking Light Magazine (also found on the myrecipes.com website) – My version is basically the same recipe (although not written quite as nicely as their original, so click the Orange-Sauced Chicken link above to print from their website) – What I changed:
-Omitted the dry rosemary – it was fantastic

-I didn’t have Italian-seasoned bread crumbs so I used plain.

-I used organic canola oil to sauté the chicken, because my pan, which so far I LOVE,  is a new kind of non-stick, without the chemicals like Teflon. I cannot use cooking spray or extra virgin olive oil, otherwise it can cause a build up therefore becoming less and less non-stick. I don’t want that either. Canola oil (I prefer organic) – I didn’t put a measurement, it doesn’t take much, but since the chicken has bread crumbs a bit more is needed (at least in my pan).

-I didn’t have any parsley, put it would have added a nice touch to the presentation!

The Orange-Sauced Chicken Recipe from Cooking Light is diving (click on the recipe link to be taken straight to that recipe for quick printing).

I hope you enjoy it as much as we did! Catch you back here tomorrow!