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Chicken - Orange Walnut Chicken Print Version
Notes: This dish may be prepared 24 hours in advance. Prepare recipe in 2 parts i.e. the liquid phase and the chicken phase. Refrigerate separately. Pour the sauce over the chicken just before putting in the preheated oven.
  • 1 Tbl Adams All Purpose
  • 8 Chicken Breasts, boned, skinned, split margarine, for browning
  • 2/3 cup Walnuts
  • 1 cup Raisins
  • 2 cups White Seedless Grapes
  • 3-8 oz cans Unsweetened Mandarin Oranges, packed in juice, drained
  • 1-1/2 cups Orange Juice
  • 1/2 Tbl Adams Orange Extract
  • 1/4 tsp Adams Allspice
  • 1/2 tsp Adams Cinnamon
  • 2 tsp Soy Sauce
  • 2 cups Chicken Bouillon (16 oz.)
  • 3 Tbl Cornstarch
  • 3/4 cup Rice cooked per person
  • Aluminum Foil
Preheat oven to 350 degrees. Sprinkle Adams All Purpose Seasoning onto both sides of the chicken breasts. Brown chicken in a skillet or on a griddle with just enough margarine to prevent sticking. Line the bottom of a 10" x 14" baking dish with browned chicken. Randomly distribute walnuts, raisins, grapes, and drained mandarin orange sections on top of the chicken. In a separate bowl combine orange juice (you may use the juice from the mandarin oranges), Adams Orange Extract, Adams Allspice, Adams Cinnamon, soy sauce, chicken. Cover with aluminum foil. Bake at 350 degrees for 25 minutes after it begins to boil in the juice. Serve on bed of cooked rice (3/4 cup per person). Transfer juice to a sauce pan. Add 1 Tbl. Cornstarch in a small amount of water. Stir until thick. Serve in a gravy boat.

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orange chicken

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