Orange ChickenSubmitted by: RICHART2635
IntroductionExcellent chicken dish. Served with rice or roasted potatoes and a green vegetable (string beans, broccoli, etc. Excellent chicken dish. Served with rice or roasted potatoes and a green vegetable (string beans, broccoli, etc.
2 packages (approx. 44 oz) of Kirkland Signature Boneless, Skinless Chicken Breast fillets (2 fillets to a package), cut into 2 oz. (approx) pieces.
1 can (12 oz.) Minute Maid (or similar) Original Frozen Concentrated Orange Juice, defrosted
2 large Oranges (navel used in this recipe), washed and then sliced thin, leaving the peel on
2. Pour defrosted or sufficiently softened orange juice into a baking dish (can use tin foil baking pans), and then lay 2 oz pieces of chicken on top of the juice.
3. Cover chicken with thinly sliced orange (with peel on).
4. Put baking dish/ pan into hot oven. Watch cooking every ten minutes or so, and if the orange slices turn brown too fast cover them with the cooking chicken until the chicken is nice and browned and cooked through.
5. Serve chicken with the orange slices and sides.
Note: It is also possible to cook entire chicken breasts even with bones and skin. Cooking time will be longer. Experiment!
Also note that the idea is that the orange juice makes a thick gravy or sauce that should be used to cover the meat at serving time. Any extra gravy can be put in a gravy boat and served with the meal for those who want extra orange gravy.
Number of Servings: 7
Recipe submitted by SparkPeople user RICHART2635.