Mandarin Chicken Breasts
|Chicken breasts||6 , boned|
|Hot cooked rice||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon|
|Rosemary leaf||1⁄4 Teaspoon, crumbled|
|Basil leaf||1⁄4 Teaspoon, crumbled|
|Flour||1⁄4 Cup (4 tbs)|
|Instant chicken broth/2 teaspoons granulated chicken bouillon||2 Tablespoon (2 Envelopes)|
|Water||1 3⁄4 Cup (28 tbs)|
|Instant minced onion||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Mandarin orange segments||1 Can (10 oz), drained|
|Seedless green grapes||1 Cup (16 tbs)|
Sprinkle insides of chicken breasts lightly with salt.
Combine rice, 1 tablespoon of the butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil in a large bowl; toss lightly to mix; spoon into hollows in chicken breasts.
Fold edges over stuffing to cover completely; fasten with wooden picks.
Mix flour, paprika and 1/2 teaspoon salt in a pie plate; dip chicken breasts into mixture to coat well.
Brown slowly in remaining 2 tablespoons butter or margarine in a large frying pan.
Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling; cover.
Simmer 25 minutes, or until chicken is tender; remove bay leaf.
Place chicken on a heated deep serving platter; keep warm.
Reheat liquid to boiling.
Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.
Cook, stirring constantly, until sauce thickens and boils 3 minutes.
Stir in mandarin orange segments and grapes; heat until bubbly.
Spoon oyer chicken.
Garnish with additional grapes and mandarin orange segments, if you wish.