| 31 | 32 | 33 | 34 | 35 |
| 1 | 39 | 78 | 117 | 156 |
|
Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 26152 4922 0 0 0 2883 2130706543
*
Exported from MasterCook *
Chicken Breasts with Orange Glaze
Recipe By
Serving Size : 2
Categories : Chapter 3
Poultry Main Dishes
:
Preparation Time :0:00
Poultry & Seafood Main Dishes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
2
1
skinless, boneless chicken breast halves
about 1/4 pound each)
tablespoon margarine or butter
teaspoon cornstarch
(
1
1
1
/2
/4
/4
teaspoon ground mustard (dry)
cup orange juice
2
1
tablespoons orange marmalade
tablespoon soy sauce
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Melt the margarine in the skillet over medium heat. Cook chicken in
margarine about 15 minutes, turning chicken over once with tongs, until
juice of chicken is no longer pink when you cut into the center of the
thickest piece.
While the chicken is cooking, mix the cornstarch and mustard in a small
bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing
well.
Place the chicken on a serving plate, and cover with aluminum foil or a
pan lid to keep it warm. Discard any juices left in the skillet.
To make the glaze, pour the orange mixture into the same skillet. Heat to
boiling over medium heat, stirring constantly. Continue boiling about 1
minute, stirring constantly, until the sauce is thickened. Pour the glaze
over chicken on serving plate.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
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