Stuffed Chicken Breast a Lorange
Ingredients
- 1 1/2 ts Orange peel
- 1 1/2 ts Brown sugar
- 1/2 c Bread crumbs
- 1/8 ts Allspice or cinnamon
- 1/8 ts Garlic powder
- 1/4 c Celery; chopped fine
- 3 tb Butter Buds?
- 1/4 c Orange juice
- 2 tb Raisins
- 2 tb Dry vermouth or O.J.
- 1/4 c Water or all OJ
- 1 ds Ginger
- 4 Chicken breast halves
- 2 tb Raisins
- 1/8 ts Salt
- 1 ds Pepper
- 1 1/2 ts Cornstarch
- 2 tb Green onion; chopped fine
Instructions
- Flatten chicken to 1/4 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 1 1/2 - 3 min or until tender-crisp. Stir in bread crumbs, orange peel, garlic powder and raisin mixture. Place 1/4 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 1/2 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 on Feb 13, 1998
