Many of you know that I have loved to cook as long as I can remember. Some of my fondest memories growing are being in the kitchen with my friends experimenting with food. We used to jar jellies, make tons of cakes and cookies, and even used to make our own candy. On occasion we were slightly teased that this time in the kitchen wasn’t “boy like”, but it never stopped anyone from eating our attempts (well except the time we made “lady fingers” with tarter sauce instead of cream of tarter. Who knew there was difference. I remember the dog wouldn’t even eat them.)
I have decided, in an attempt to update this blog more frequently, to post some recipes that we have found exceptionally good. Hope you enjoy them:
Tonight we tried a recipe from Betty Sexton I found on allrecipes.com called Orange Chicken. This was by far one of the better dishes I’ve made in quite a while. Makes a very crispy oven baked chicken with just a hint of orange flavor. A very easy dish ,with the only thing I would change would be substituting the stuffing with herb seasoned bread crumbs, as crushing up the stuffing was a much larger undertaking than expected.
Ingredients
- 1 egg
- 1/3 cup orange juice
- 1 cup herb-seasoned stuffing mix, crushed
- 1 1/2 teaspoons paprika
- 1 tablespoon grated orange peel
- 1 teaspoon salt
- 8 skinless, boneless chicken breast halves
- 6 tablespoons butter or margarine, melted
- Orange slices
Directions
- In a shallow bowl, beat egg, add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.
