Ingredients
-
6
-
1/8
-
1
-
1
-
1/4
-
1/2
-
2
-
1
-
10
-
2
-
1/2
-
-
-
-
Directions
Orange-Sauced Chicken Breasts, Can’t remember where the original of this recipe came from, but I’ve had in on file for over 25 years! I find oranges and chicken to be such a great combination! Preparation time does not include cooking the rice Sometimes I substitute Triple-Sec for the Curacao , Very nice chicken recipe! Easy to make but has an elegant look and taste used crushed red pepper flakes on the chicken instead of ground red pepper, otherwise made as directed Thanks for sharing the recipe!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
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Put Breasts in Baking Dish & Lightly Sprinkle With Red Pepper. Cover & Bake For 25 Minutes. |
|
3
Done
|
Remove Peel from the Orange & Slice Half of the Peel Into Julienne Strips, Setting Them Aside & Discarding the Rest of the Peel. |
|
4
Done
|
Put Julienne Strips of Peel in a Saucepan With Enough Water to Cover, & Bring to Boil. Simmer 15 Minutes, Then Drain Well & Set Aside. |
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5
Done
|
Section the Orange & Set Them Aside For Garnish. |
|
6
Done
|
Cook Rice According to Package, but Omit Any Required Salt. |
|
7
Done
|
Add Parsley & Basil, Mixing Well. |
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8
Done
|
For the Sauce, Stir Together the Flour & Sugar in a Saucepan, Then Stir in the Juice, Cooking & Stirring Until Thickened & Bubbly. Remove from Heat & Add Reserved Orange Peel, Bitters & Curacao. |
|
9
Done
|
Slicing Across the Grain at a 45 Degree Angle, Cut the Breasts Into Slices 2" Wide. Reassemble Each Breast & Return to Baking Dish. |
|
10
Done
|
Spoon Sauce Over the Breasts & Return to Oven, & Bake, Uncovered, 10 Minutes Until Heated Through. |
|
11
Done
|
Arrange Breasts on the Hot Cooked Rice & Spoon the Sauce Over Them. Garnish With Reserved Orange Sections & Several Sprigs of Parsley. |
