Orange-Sauced Chicken

Ingredients

• 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

Directions

1. Arrange chicken breasts in a 12 x 7 1/2 X 2 inch baking dish; sprinkle with the red pepper.
2. Bake, covered, in 350 degree oven for 25 minutes.
3. Remove peel from orange.
4. Slice half the peel into julienne strips; discard remaining peel.
5. Simmer julienne strips in enough water to cover about 15 minutes; drain well and set aside.
6. Section orange. Set aside.
7. Cook brown rice, omitting salt and adding dried basil and parsley and mix.
8. Sauce: In a small pan stir together flour and sugar.
9. Stir in 1 1/4 orange juice.
10. Cook and stir till thick and bubbly.
11. Add orange peel and bitters.
12. Remove chicken from oven.
13. Place chicken on cutting board and make slices that are 1-2 inches wide.
14. Re-assemble each chicken breast and return to baking dish.
15. Spoon sauce over chicken.
16. Return to oven.
17. Bake uncovered 5 -10 minutes.
18. Arrange chicken slices on cooked brown rice; spoon orange sauce on top.
19. Garnish with reserved orange sections.

from Carolynn Boyd