Paprika Chicken with Orange Walnut Sauce

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins


2teaspoons ground cumin
2teaspoons paprika
2-- skinless, boneless chicken breast halves
3/4cup fat free mayonnaise
2tablespoons grated orange zest
1tablespoon chopped fresh mint
1/2cup chopped California walnuts
16slices baguette-type French bread, cut on a diagonal, 1/2-inch thick and 2 inches long
16small sprigs watercress OR flat-leaf parsley


  1. Combine the cumin and paprika and rub the mixture over the chicken breasts. Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 minutes on each side, or until no longer pink in the center. Cool about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside.
  2. In a small bowl stir the mayonnaise, orange zest, mint and walnuts together. Spread each slice of bread with a generous tablespoon of the walnut mixture. Top with a slice of chicken, then with a sprig of watercress or parsley.

Nutritional Info *per serving

  • Calories 590
  • Glycemic Load 0
  • Fat 15g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 3.5g
  • Cholesterol 40mg
  • Sodium 1070mg
  • Potassium 450mg
  • Carbohydrate 84g
  • Fiber 6g
  • Sugars 9g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 35%