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Orange-Sauced Chicken

from Carolynn Boyd
  • 3 whole med. chicken breasts
    (1 1/2libs) skinned, halved lenthwise and boned
  • Several dashes ground red pepper
    (caution: red pepper is hot!)
  • 2 tbsp. flour
  • 2 tbsp. sugar/honey
  • 1 orange
  • 1 1/4 c. orange juice
  • 2 tsp. aromatic bitters
  • 1 c. brown rice
  • 1/2 tsp. dried basil, crushed
  • 1/4 c. snipped parsley

 

Arrange chicken breasts in a 12 x 7 1/2 X 2 inch baking dish; sprinkle with the red pepper. Bake, covered, in 350 degree oven for 25 minutes.

Remove peel from orange. Slice half the peel into julienne strips; discard remaining peel. Simmer julienne strips in enough water to cover about 15 minutes; drain well and set aside. Section orange. Set aside.

Cook brown rice, omitting salt and adding dried basil and parsley and mix.

Sauce: In a small pan stir together flour and sugar. Stir in 1 1/4 orange juice. Cook and stir till thick and bubbly. Add orange peel and bitters. Remove chicken from oven. Place chicken on cutting board and make slices that are 1-2 inches wide. Re-assemble each chicken breast and return to baking dish. Spoon sauce over chicken.

Return to oven. Bake uncovered 5 -10 minutes.

Arrange chicken slices on cooked brown rice; spoon orange sauce on top. Garnish with reserved orange sections.