boneless skinless chicken breasts, cut into 1-inch cubes
Grated peel and juice of 1 orange
3
tablespoons olive oil, divided
2
tablespoons Spanish sherry
1/2
teaspoon salt
1. For sauce, combine marmalade, 3 tablespoons orange juice, walnuts, prunes, raisins and 1/8 teaspoon pepper in small microwavable bowl. Microwave on HIGH 1 minute; stir until blended. Set aside.
2. Place chicken in medium bowl; sprinkle with orange peel and juice. Add 1 tablespoon oil, sherry, salt and remaining 1/8 teaspoon pepper; toss to coat.
3. Heat remaining 2 tablespoons oil in medium nonstick skillet over medium heat. Using slotted spoon, transfer chicken in two batches to skillet. Cook 5 to 6 minutes or until browned on all sides and chicken is cooked through. Add any remaining marinade. Bring to a boil; boil 1 minute. Remove chicken and pan juices to serving plate. Serve chicken drizzled with Orange-Walnut Sauce.
Note
The sauce can be prepared, covered and refrigerated for up to two days in advance. Allow to come to room temperature before serving.
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