Preheat oven to 375 degrees (farenheit).
Sprinkle salt and pepper to taste over the chicken.
Place the cut up chicken in a foil lined baking dish, skin side up.
Bake in preheated oven for 35 minutes.
In a medium saucepan combine the orange juice, butter and ginger, heat through.
Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
Meanwhile, cook rice according to package directions.
Serve the chicken and sauce with the rice.
Place chicken in baking dish and season.
Mix melted butter with orange juice.
Pour over chicken.
Sprinkle with poultry seasoning or thyme.
Turn and baste with juice mixture.
Broil for 15 minutes or until chicken is crisp and tender.
Place the cubed chicken in a bowl, and add
Preheat oven to 350 degrees F.
Lay the chicken breast halves in a 9x13-inch pan.
Combine the orange juice and onion soup mix and pour over the chicken.
Bake, covered, 1 hour in preheated oven.
Uncover and top with fresh orange slices. Bake 20 minutes longer.
NOTE: I like to serve this with a green salad and rice with mushrooms.
Place chicken in pan; preheat oven to 350\u00b0.
Mix defrosted orange juice (without water) and package Lipton onion soup; mix well.
Pour over chicken.
Bake, uncovered, 1 hour or until brown, bubbly, done and delicious!
>Season both sides of chicken with salt, pepper and
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
a bowl. Many Vietnamese Chicken recipes usually require a short time
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
arge saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy
/4 cup of the orange juice and the garlic in
Preheat oven to 350\u00b0F.
Arrange chicken pieces in dish. In a small bowl, combine butter, paprika, chili and oregano. Brush mixture liberally over chicken. Top with orange segments and zest, onion, and rosemary.
Pour combined stock and orange juice into dish with chicken. Season to taste.
Bake for 30-35 minutes, basting with pan juices halfway through cooking. Serve chicken with green beans.
Brown chicken slowly in margarine, about 15 minutes.
Add rind, 1/4 cup orange juice, onion, paprika, ginger& tarragon.
Cover, cook over low heat 30 minutes.
Remove chicken to dish& arrange orange slices over chicken and keep warm.
Blend 1/4 orange juice with cornstarch.
Stir into sauce in pan and cook until thickened.
tock and 1/3 cup orange juice in a 1-quart
big bowl, mix together orange juice, cider vinegar, soy sauce
il spray.
Pat the chicken dry with paper towels, then
large bowl, toss the chicken with the zest, half the
ntil tender, then drain. Dissolve chicken bouillon and saffron in 1
n a bowl.
Add chicken, stir to coat.
Cover
Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.