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LOCATION: Recipes >> Poultry >> Orange Cinnamon

Print this Recipe    Orange Cinnamon

Orange Chicken
Yield: 2 Servings

1 whole large chicken breast, skinned and boned
1/2 cup cooked rice
1/4 tsp finely shredded orange peel
1 dash ground cinnamon
1/2 cup orange juice
1 1/2 tsp cornstarch
2 Tbsp broken walnut meats
2 cucumber roses (opt.)

Halve chicken breast lengthwise. Place one portion, boned side
up, between two pieces of clear plastic wrap. Working from the
center to the edges, pound lightly with a meat mallet, forming a
rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle
chicken with salt to taste. Repeat with the remaining portion of
chicken. In a small bowl stir together cooked rice, shredded orang
peel, and ground cinnamon. Spoon half of the rice orange peel
mixture atop one chicken breast portion, spreading it to within
1/4-inch of the edges. Fold in sides, roll up jelly-roll style,
starting with one end. Repeat with the remaining rice-orange peel
mixture and chicken portion. Place chicken rolls, seam side down,
in a shallow baking dish. Cover with vented clear plastic wrap.
Micro-cook the chicken rolls, covered, on 50% power for 7 to 8
minutes or till chicken is tender, rotating dish a half-turn after
4 minutes. Transfer chicken rolls to a serving platter. For orange
sauce, in a 1-cup measure stir together orange juice and cornstarch.
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till
mixture is thickened and bubbly, stirring every 20 seconds. Stir
in broken walnut meats. Spoon the orange sauce atop the chicken
rolls on the serving platter. Garnish with cucumber roses, if


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