Orange-Sauced Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
6 boneless skinless chicken breasts |
1/8 teaspoon ground red pepper |
1 orange |
1 cup brown rice, cooked |
1/4 cup fresh parsley, snipped |
1/2 teaspoon dried basil, crushed |
2 tablespoons all-purpose flour |
1 tablespoon sugar |
10 ounces orange juice |
2 teaspoons aromatic bitters |
1/2 cup orange curacao |
Directions:
1. Preheat oven to 350 degrees F.
2. Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes.
3. Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel.
4. Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside.
5. Section the orange & set them aside for garnish.
6. Cook rice according to package, but omit any required salt.
7. Add parsley & basil, mixing well.
8. 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. Slicing across the grain at a 45 degree angle, cut the breasts into slices 2 wide. Reassemble each breast & return to baking dish.
10. Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through.
11. Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.
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