Pan-Fried Orange Chicken with Fennel & Onion Salad
45 minutes
Serves: 5
This 5-ingredient recipe was created by Pamela Vachon and was selected as a finalist in the 2012 Just Bare® Just 5 Cooking Challenge.
Ingredients
- 2 medium fennel bulbs, thinly sliced, some fronds reserved
- 1 small red onion, thinly sliced
- 1/2 cup fine dry breadcrumbs
- 3 medium oranges
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper to taste
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
Instructions
- Mix fennel and onion in medium bowl. Place breadcrumbs in shallow dish.
- Grate zest from 1 orange; stir into breadcrumbs. Juice that orange plus one more (for about 1/2 cup); mix with 2 tablespoons oil. Season with salt and pepper. Pour half of dressing over fennel mixture; toss to coat. Reserve remaining dressing.
- Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Season chicken with salt and pepper; dredge in breadcrumb mixture until well coated.
- Place chicken in hot skillet; cook about 12 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove from heat, cover and let stand 2 minutes.
- Meanwhile, peel remaining orange and thinly slice. Arrange fennel mixture and orange slices on plates. Top with sliced chicken; garnish with fennel fronds and drizzle with dressing.