• In glass bowl, combine sherry, orange juice and rind, 2 tbsp olive oil, and pepper; toss with chicken. Cover and refrigerate overnight.
• Drain chicken on paper towels, discarding marinade. In skillet, heat remaining olive oil in skillet; sauté chicken for 10 minutes or until cooked through. Stir in walnuts.

Tip: For an attractive presentation, serve chicken on a bed of lettuce or watercress.