Pound the chicken fillets with a tenderizing mallet until they are slightly thinned out.
Put the orange juice, green onions and black pepper into a frypan over medium heat. Don't cook over high heat, or the juice will burn and get bitter.
Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the fillets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
LOL I went to upload my recipe and someone had beaten me to it! I'm glad you enjoyed it enough to submit it ... it is scrumptious! When I cook it it looks different to your photo but I am sure it is as tantalizing to the taste buds, and it would go well with prawns too!
Caryn - 06 Apr 2009