6 skinless, boneless chicken breast halves
3/4 cup orange juice
3 (1 ounce) squares orange meat pie crumbs
1 (16 ounce) can pineapple juice
6 eggs
2 tablespoons margarine, melted
1 tablespoon apricot preserves
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon white pepper
1/3 cup olive oil
Place chicken in a nonstick skillet. Add orange juice and sprinkle with pie crumbs/meat mixture. Cook over low heat 3 to 4 minutes or until chicken is no longer pink and juices run clear. Stir in pineapple juice, egg, margarine, apricot preserves, paprika and salt. Season with pepper, olive oil and continue cooking for 10 to 15 minutes or until chicken is no longer pink and juice runs clear. Season with salt, pepper and olive oil. Reduce heat to medium-low and cook for 10 to 15 minutes more, or until chicken is no longer pink and juices run clear.
Used 1 cup orange juice
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