Orange-Sauced Chicken Breasts - cooking recipe

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

Preparation

Preheat oven to 350 degrees F.
Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes.
Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel.
Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside.
Section the orange & set them aside for garnish.
Cook rice according to package, but omit any required salt.
Add parsley & basil, mixing well.
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.
Slicing across the grain at a 45 degree angle, cut the breasts into slices 2\" wide. Reassemble each breast & return to baking dish.
Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through.
Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.