Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.
Sprinkle chicken with salt. Dredge chicken in breadcrumbs. Add half of chicken to pan; cook 2 minutes on each side or until done. Repeat the procedure with remaining 1 1/2 teaspoons oil and chicken. Remove from pan. Add orange juice mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Serve the sauce over chicken.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 38 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 88.1mg||27 %|
|Sodium 6417.2mg||221 %|
|Potassium 819.7mg||22 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 36.9g|
|Protein 49.7g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
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