ur it over the chicken in a large resealable
>Season both sides of chicken with salt, pepper and
br>Add 2 cups of chicken to food processor and pulse
under to lightly pound the chicken breasts between two pieces of
Place chicken breasts in baking dish.
Salt and pepper chicken. Bake at 350\u00b0 for 45 to 60 minutes.
The last 10 to 15 minutes of baking, mix together dry onion soup packet and jar of orange marmalade and spread on top of chicken breasts.
Continue baking another 15 minutes.
Serve with wild rice and mandarin orange salad.
Cut chicken in half, lengthwise, using
u may requjire an additional orange depemding on how juicy
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.
Place chicken breasts in oblong slow cooker.
In a separate bowl,Combine orange marmalade, russian dressing, onion soup mix, and 3/4 cup water and stir well. Spoon over chicken breasts.
Cover and cook on low for 4-6 hours.
tock and 1/3 cup orange juice in a 1-quart
Place chicken on baking sheet; season both
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
lightly season chicken parts with salt and pepper.
Broil chicken until no longer pink (about 5 minutes each side).
In saucepan combine broth, orange juice and green onions.
Heat to boiling about 4 minutes.
Add mustard, honey and hot pepper sauce.
Return to boil.
Boil approx 5 minutes, until mixture starts to thicken, stirring occasionally.
Serve chicken over white rice topped with sauce.