Harvest of the Month Recipe: Sweet and Sour Tangerine Chicken

Our Harvest of the Month for February is tangerines and they are delicious. While considered a member of the mandarin orange family, they have a long history and are believed to have originated in China. In fact, this fruit has been grown in China and Japan for over 3,000 years!  Its name comes from the location where they were first shipped to in Europe –Tangier, Morocco. Be sure to try our tasty menu items featuring tangerines that will be served throughout our CHI cafeterias this month.

Ingredients:
2 boneless, skinless chicken breasts
2 tbsp. olive oil
½ bottle Catalina dressing
(low-fat dressing is usually available) 2 tangerines peeled, seeded and diced ½ pack onion soup mix (or substitute the homemade onion soup mix on next page for lower sodium and no MSG)
½ cup low sugar apricot jelly Garlic salt to taste
Sriracha Sauce (optional) to taste

Directions:

Preheat oven to 375 degrees. Using an oven-safe skillet, brown the chicken on both sides in olive oil – about 2 minutes each side for a total of 4 minutes. Take the skillet off the heat and drop the tangerine pieces onto the chicken. Sprinkle the onion soup mix onto the tangerines and then spoon on the apricot jelly. Pour the Catalina dressing on top. Bake the chicken in the skillet for about 10 minutes or until the chicken reaches an internal temperature of 165 degrees. If you like a little kick to your chicken, sprinkle some Sriracha sauce on the chicken when it comes out of the oven – be careful with the kids – this can be quite spicy! Add garlic salt to taste (optional). Serve the chicken over whole grain rice.