A marvelous blend of fresh citrus, herbs and spices flavors the chicken. The dish is also quite good when served cold. Make it a meal: Stir extra citrus juice and chopped fresh mint into cooked bulgur to echo the flavors of this dish.

Source: EatingWell Magazine, May/June 1993


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Heat oil in a small saucepan over medium heat. Add scallions, shallots and 1 tablespoon mint; saute until softened, 2 to 3 minutes. Stir in fennel seeds and ginger. Add orange juice, lemon juice, sherry and 1 teaspoon sugar; bring to a boil. Simmer until reduced by half, 5 to 10 minutes; set aside.

  • Place chicken breasts on a cutting board. Along the thinner, long edge of each breast, make a horizontal slit with sharp knife, cutting nearly through to the opposite side. Open each breast so it forms two flaps hinged at the center and sprinkle with orange and lemon zest. Season with salt and pepper. Pat the breasts closed and place between 2 sheets of plastic wrap. Pound with a mallet or pan to flatten slightly.

  • Place rosemary sprigs in the bottom of a shallow 2-quart baking dish. Set the chicken on top and season with salt and pepper. Pour wine and the sauce over the chicken.

  • Bake, uncovered, until the chicken is no longer pink inside, 25 to 30 minutes. Transfer the chicken to a serving platter and keep warm. Discard rosemary.

  • Pour the sauce into a small pan and bring to a boil. Cook until reduced by half, 3 to 5 minutes. Taste and adjust seasonings, adding more sugar, if desired. Spoon over the chicken. Sprinkle with the remaining 1 tablespoon mint and serve.


Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

222 calories; protein 26.3g; carbohydrates 9.6g; dietary fiber 0.8g; sugars 5.5g; fat 4.9g; saturated fat 0.9g; cholesterol 82.8mg; vitamin a iu 355.4IU; vitamin c 30.5mg; folate 35.2mcg; calcium 33mg; iron 1.3mg; magnesium 46.6mg; potassium 564.9mg; sodium 129.8mg; thiamin 0.2mg; added sugar 1g.

1/2 fruit, 3 1/2 lean meat