You are here: Home » Recipes » Paprika Chicken with Orange Walnut Sauce Paprika Chicken with Orange Walnut Sauce Recipe by California Walnut Board Yield 4 servings Prep 20 mins Cook 15 mins PrintEmail Ingredients 2 teaspoons ground cumin2 teaspoons paprika2 -- skinless, boneless chicken breast halves3/4 cup fat free mayonnaise2 tablespoons grated orange zest1 tablespoon chopped fresh mint1/2 cup chopped California walnuts16 slices baguette-type French bread, cut on a diagonal, 1/2-inch thick and 2 inches long16 small sprigs watercress OR flat-leaf parsley Instructions 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. 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.