Stuffed chicken breast a l'orange
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves without skin; boned | |
| 2 | tablespoons | Dry vermouth or O.J. |
| 2 | tablespoons | Raisins |
| ¼ | cup | Celery; chopped fine |
| 3 | tablespoons | Butter Buds® |
| 2 | tablespoons | Green onion; chopped fine |
| ½ | cup | Bread crumbs |
| 1½ | teaspoon | Orange peel |
| ⅛ | teaspoon | Garlic powder |
| ¼ | cup | Orange juice |
| ¼ | cup | Water or all OJ |
| 1½ | teaspoon | Cornstarch |
| 2 | tablespoons | Raisins |
| 1½ | teaspoon | Brown sugar |
| ⅛ | teaspoon | Allspice or cinnamon |
| ⅛ | teaspoon | Salt |
| 1 | dash | Ginger |
| 1 | dash | Pepper |
Directions
STUFFING
SAUCE
Flatten chicken to ¼ inch. Microwave vermouth HIGH 20-30 sec or until warm. Stir in raisins.
In 1-qt casserole, combine celery, butter and onion. Cover and Microwave HIGH 1½ - 3 min or until tender-crisp. Stir in bread crumbs, orange peel, garlic powder and raisin mixture.
Place ¼ cup stuffing near one end of each breast. Roll up, folding in sides. Secure with two wooden picks. CAN BE FROZEN AT THIS POINT.
IF FROZEN: Arrange in 8 x 8 baking dish. Cover with wax paper. Microwave HIGH 5 min. Rearrange. Reduce power to 50%. Microwave 10-18 min or until no longer pink and juices run clear. Let stand covered.
In sm. bowl mix orange juice, water and cornstarch. Stir in remaining ingredients. Microwave HIGH 2 - 3 ½ min. or until thickened, stirring 1 or 2 times. Spoon glaze over chicken.
NOTES : If not frozen, eliminate 5 min. cooking time on high. Raisins can be eliminated from stuffing if too sweet.
Recipe by: The Microwave and Freezer Posted to MC-Recipe Digest by Vickie <pvreg@...> on Feb 13, 1998