Chicken & Orange Bake
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned |
|
| 1 ½ | cups |
orange juice
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
almonds
slivered |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | each |
bananas
sliced |
|
| 1 | can |
mandarin oranges
with juice |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned |
|
| 355 | ml |
orange juice
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
almonds
slivered |
*
|
| 2.5 | ml |
cinnamon
|
|
| 15 | ml |
curry powder
|
|
| 1 | each |
bananas
sliced |
|
| 1 | can |
mandarin oranges
with juice |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Rub breasts with garlic butter.
Bake at 475 degrees F. for 15 minutes then turn to 350℉ (180℃).
Make sauce by combining all ingredients except banana and oranges.
Pour over chicken.
Bake one hour.
For last few minutes add bananas and oranges. (Juice of oranges can be added earlier.) Serve over rice.
Nice company dish.
