Orange Ginger Chicken

Lunch today was a different sort of dish - variety is the spice of life, after all! I really like pounding the meat and putting it in the ramekin, as it makes the meat more able to soak up the flavors as well as makes it more tender. I also used the grissini stick in this recipe and it gave a nice texture to it.

Orange Ginger Chicken (190 calories)

1 orange (60 calories)

1/4t fresh ground ginger (up to 1/2t, depending on your taste)

1 or 2 drops stevia

1T stone ground mustard (Plochman's)

1T soy sauce

Orange zest

1/4t onion powder

salt & pepper to taste

1 grissini bread stick, crushed into a powder (20 calories)

100g chicken (110 calories)

Cut both the top and bottom of the orange off so there's about an inch left of the orange inside both

ends. With the middle part of the orange, slice it into 4 pieces. It should cut the orange so it looks like the spokes of a wheel.

Take the two ends of the orange and squeeze the juice into a small bowl. Add ginger, stevia, mustard, and soy sauce to the juice of the orange. If there's not enough juice to make a runny sort of paste, then add a little water.

Pound chicken breast out so it's thin.

In a separate bowl, add zest, onion powder, salt, pepper, and grissini. Mix together.

In ramekin, put two slices of the orange, lay chicken on top of that, cover with mustard mixture, pour bread stick mixture over that, then top with the last two slices of orange.

Cover with foil and chill for 1 hour in frig.

Bake at 350* for 20-25 minutes with foil on.