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Paprika Chicken with Orange Walnut Sauce

Paprika Chicken with Orange Walnut Sauce
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 Teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 boneless, skinless chicken breast halves (about 10-12 ounces total)
  • 3/4 cup fat-free mayonnaise
  • 2 tablespoons grated orange zest
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped California walnuts
  • 16 slices baguette-style French bread, cut on a diagonal, 1/2-inch thick and 2 inches long
  • 16 small sprigs watercress or flat-leaf parsley



1 Combine the cumin and paprika and rub the mixture over the chicken breasts.

2 Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4-5 minutes on each side, or until no longer pink in the center.

3 Cool chicken about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices

4 In a small bowl stir the mayonnaise, orange zest, mint and walnuts together.

5 Spread each slice of bread with a generous tablespoon of walnut mixture.

6 Top with a slice of chicken, then garnish with a piece of watercress or parsley. Place on a serving platter and serve.

Source: California Walnut Board