Orange Sauced Chicken
|Whole chicken breasts||1 1⁄2 Pound, skinned and halved lengthwise (2 Medium Sized)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
Place chicken breast halves meaty side down in an 8x8x2-inch baking dish.
In a small bowl stir together orange juice, brown sugar, vinegar, and bouillon granules; pour over chicken.
Bake in a 350° oven for 35 to 40 minutes or till chicken is tender.
Meanwhile, cut peel from orange.
Discard half of the peel.
Remove the white membrane from the remaining half of the peel.
Cut the peel into julienne strips Cook strips of peel, covered, in a small amount of boiling water for 15 minutes.
Section orange and set aside.
Remove chicken, reserving juices.
Cover chicken with foil and keep warm.
Transfer reserved juices to a small saucepan.
Stir together the cold water and cornstarch; add to saucepan.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Add orange sections and peel; heat through.