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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Orange juice along with zesty herbs and spices dress up this chicken that's especially nice served over rice. Carolyn Grasse-Bachman of Lancaster, Pennsylvania serves the flavorful dish often at her house. Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds) |
2 cups orange juice, divided |
1 tablespoon dried minced onion |
1-1/2 teaspoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
dash ground cinnamon |
dash ground nutmeg |
2 tablespoons cornstarch |
1/4 cup water |
6 cups hot cooked rice |
Directions:
1. Place chicken in a large nonstick skillet; add 1 cup of orange juice. Sprinkle with the seasonings. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the chicken juices run clear. Remove chicken and keep warm.
2. Combine cornstarch, water and remaining orange juice until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and rice. Yield: 6 servings.
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