|Boneless skinless chicken breasts||5 (Use Whole Ones)|
|Pepper||1 1⁄2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned frozen orange juice||6 Ounce, thawed|
|Dijon mustard||1 1⁄2 Tablespoon|
|Amaretto||1⁄2 Cup (8 tbs)|
Rinse the chicken and pat dry; cut into bite-size pieces.
Add the chicken to a mixture of the flour, salt, pepper, paprika and garlic salt, tossing to coat.
Heat the vegetable oil in a skillet over medium heat.
Saute the chicken until brown.
Remove the chicken to a 2 quart baking dish.
Dilute the orange juice with 1/2 can water.
Add the diluted orange juice, mustard and amaretto to the skillet drippings.
Bring to a boil, stirring constantly.
Cook until thick, stirring constantly.
Pour the amaretto mixture over the chicken.
Bake, uncovered, at 350 degrees for 35 to 45 minutes or until bubbling hot and chicken is cooked through.
Serve with rice.