Paprika Chicken with Orange Walnut Sauce

Prep Time 10

Cook Time 15

Total Time 25

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