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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this gem in a Winn Dixie supermarket handout. If you use a 12oz size of concentrate then you can add 23/4 C water to the remaining product to make OJ. This is great with both rice and couscous. If serving to kids you might want to substitute out some of the grapefruit for oranges or pineapples. The recipe calls for fresh fruit and the first time I made it as such. This was a long tedious process so the second time I bought a jar (Del Monte?) of tropical fruit in the produce section that had the three fruits togther. The recipe went a lot faster. Enjoy. Ingredients:
8 boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup frozen orange juice concentrate, thawed |
1/4 cup cold water |
2 tablespoons dry sherry |
2 teaspoons cornstarch |
2 grapefruits, peeled sectioned seeded |
1 orange, peeled sectioned seeded |
1 (8 ounce) can pineapple tidbits, drained |
4 cups hot cooked rice or 4 cups couscous |
Directions:
1. Preheat oven to 350°F Rinse chicken and pat dry with paper towels; season with salt and pepper then transfer to a 3 qt rectangle baking dish.
2. Bake uncovered for 25 minutes.
3. In medium saucepan mix concentrate, water, sherry and cornstarch; cook over medium heat until thick and bubbly.
4. Cook and stir for two more minutes then add all of the fruit; cook one more minute then remove from heat.
5. Spoon off any juices in baking dish then pour sauce over chicken baking 10 more minutes or until chicken is done.
6. Serve with rice or couscous.
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