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Paprika Chicken with Orange Walnut Sauce

From: Diamond Nuts

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Serves 4

 

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 skinless, boneless chicken breast halves
  • ¾ cup fat free mayonnaise
  • 2 tablespoons grated orange zest
  • 1 tablespoon chopped fresh mint
  • ½ cup Diamond Chopped Walnuts
  • 16 slices baguette-type French bread, cut on a diagonal, ½-inch thick and 2 inches long
  • 16 small sprigs watercress OR flat-leaf parsley

Directions

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.

4 SERVINGS: 1 SERVING = 4 SANDWICHES


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