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

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