Yield: 2 Servings
|2 \N||Boneless, skinless chicken breasts (I prefer thighs, but use whatever is handy)|
|\N \N||Seassoned meat tenderizer|
|\N \N||Garlic powder|
|\N \N||Poultry Seasoning|
|1 \N||Dried jap chili, or cayenne pepper|
|½ cup||Orange juice|
Preheat oven to 375 degrees Farenheit. Wash chicken and place in an 8x8x2 baking dish. Sprikle each side of chicken heavily with the meat tenderizer.
Sprikle less generously with the garlic powder and poultry seasoning. Tear the jap chili in half and sprikle the seeds over the chicken, or sprikle a very *small* amount of cayenne on one side of each breast. Gently pour the orange juice in the pan, avoiding washing the spices off the chicken.
Repeat with the water. Cover the dish with a lid or foil and bake for one hour. Remove the covering and baste chicken periodically for another ten minutes.
I like this served with rice and green beans. The sauce is absoloutly heavenly. The chili or pepper can be eliminated with equally delicious yet not hot results. Much of the spices will come off the chicken to flavor the sauce, but enough will remain to give the chicken an excellent flavor.
Posted to EAT-L Digest 07 Sep 96 From: "Alicia C. Feazell" <Z3LIS@...> Date: Sun, 8 Sep 1996 10:22:41 -0600