Festive Party Chicken
|Chicken breasts||72 Ounce (12 Chicken Breasts, 6 Ounce Each)|
|Long grain rice||1 1⁄2 Quart, cooked|
|Golden raisins||1 1⁄2 Cup (24 tbs)|
|Salt||2 1⁄4 Cup (36 tbs)|
|Canned chow mein noodles||20 Ounce (4 Cans La Choy Chow Mein Noodles, 5 Ounce Each)|
|Butter||6 Teaspoon, melted|
|Pineapple chunks in juice||7 1⁄2 Cup (120 tbs)|
|Mandarin oranges||4 Cup (64 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Soy sauce||6 Teaspoon (La Choy)|
|Butter||6 Teaspoon, cut into bits|
|Canned water chestnuts||16 Ounce, drained and sliced (2 Cans La Choy Water Chestnuts, 8 Ounce Each)|
Cut chicken breasts in half, remove bones and cut through thickest part of each piece to form a pocket.
In a bowl, mix rice, raisins, salt and 3 c. (750 ml) of the chow mein noodles.
Stuff 1/2 c. (125 ml) of the mixture into each breast; fasten with toothpicks and tie with string.
Place chicken in buttered shallow baking pans and brush with melted butter; bake at 350°F (175°C) for 30 minutes.
In a heavy pan, drain juice from pineapple and oranges and blend with lemon juice, cornstarch and soy sauce.
Cook over medium heat, stirring constantly until sauce is thick and transparent.
Remove from heat and add butter, pineapple, oranges and water chestnuts; mix well.
Spoon over chicken and cover with aluminum foil.
Bake at 325°F (165°C) for 30 minutes longer or until chicken is tender.
Remove toothpicks and string.