Orange ‘N’ Onion Chicken Fillet Sandwich

  • Yield 4 servings


4 skinless, boneless broiler-fryer chicken breast halves
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 large sweet onion, cut in 1/4 inch slices
2 navel oranges, peeled, sliced into rounds
1/2 cup chicken broth, warmed
4 club rolls with sesame seeds, warm
4 tablespoons creamy mild mustard


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