Orange Baked Chicken
Yield
6 servingsPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
skinned, split |
|
| ¼ | cup |
onions
minced |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
skinned, split |
|
| 59 | ml |
onions
minced |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
orange juice
|
|
Directions
Arrange chicken in shallow baking pan, breast side up, not overlapping.
Sprinkle with onion and seasonings. Blend flour with ½ cup orange juice, stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350℉ (180℃) for 1 hour or until tender.
Serve the chicken over noodles or rice on a warm platter.
Stir the pan juices to blend and pour over the chicken.
