Orange Naked Chick'n

A tasty dish made with a meat alternative that doesn't rely on grains - if you are gluten sensitive
this may be a good alternative to some other "faux" meat products.

Orange Naked Chick'n is our recipe meant to take the Quorn Naked Chick'n cutlets to a slightly different level. On their own, they are okay but can be a little bland. A good garlic rub, or in this case additional seasonings and flavorings, will help tremendously.

Quorn products are not made with wheat or other grains so the gluten issue isn't relative.

In the case of the Quorn's alternative-chicken product, they use Mycoprotein.

According to Quorn's website:

"Myco" is Greek for "fungi." The mycoprotein comes from Fusarium venenatum, which was originally discovered growing in a field in Buckinghamshire, England. In the late 1960s, initial product development began, soon recognizing mycoprotein's potential as an efficient and nutritious protein source.

Mycoprotein is ‘vegetable’ in origin and contains all nine essential amino acids, so is designated as a source of first class protein. However, Quorn products are not vegan because they do use egg albumin to help hold the product together.

They have recently come out with a couple new chick'n flavors with breading or garlic and other "goodies".

Orange Naked Chicken


* 2 medium navel oranges
* 2 Tbsp. all-purpose flour
* 1/2 tsp. salt, divided
* 1/4 tsp. freshly ground pepper
* 4 Quorn "Naked Chicken" cutlets, thawed
* 1 cup vegetable broth
* 1 Tbsp. canola oil
* 1/2 cup golden raisins
* 1 Tbsp. agave nectar
* 1/2 tsp. powdered cinnamon
* 1/4 cup slivered almonds, toasted

How we make it

Zest and juice one orange. Remove the skin and pith
from the other orange, then halve and slice. Reserve zest
and juice separately from the orange slices.

Combine flour, 1/4 tsp. salt and pepper in a shallow dish.
Dredge cutlets in the flour, shaking off any excess. Transfer
the remaining flour to a small bowl, add broth and whisk to

In large skillet, heat oil over medium heat. Add cutlets and
cook 3 to 5 minutes per side or until browned. Transfer to
plate. Add the flour-broth mixture, reserved orange zest and
juice, raisins, agave nectar, cinnamon and remaining 1/4 tsp.
salt. Bring to boil.

Reduce heat to simmer, return cutlets and any accumulated
juices to pan and cook, turning cutlets once until warmed through
and sauce has thickened, about 8 more minutes. Transfer cutlets
to serving platter. Spoon sauce over cutlets and garnish with reserved
orange slices and almonds.

Makes 4 servings.

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