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Orange Herbed Chicken and Rice

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Makes 6 servings

Ingredients Edit

  • 6 chicken breast halves (about 2-1/4 pounds)
  • vegetable cooking spray
  • 1 1/2 cups orange juice
  • 1/4 cup dry white wine
  • 2 teaspoons dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • salt to taste (optional)
  • paprika
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/4 cup orange marmalade
  • 3 cups hot cooked rice
  • orange slices for garnish

Directions Edit

Place chicken skin side down in 13x9-inch baking dish coated with cooking spray.


Combine orange juice, wine, oregano, garlic powder, sage, rosemary, thyme, pepper and salt in medium bowl. Pour over chicken. Sprinkle with paprika. Cover; bake at 350 degrees 30 minutes. Turn chicken; sprinkle with paprika. Bake, uncovered, 30 to 40 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink.


Pour pan juices into small saucepan; skim off fat. Combine cornstarch and water in small bowl; add cornstarch mixture and marmalade to saucepan. Cook until sauce is clear and thickened, stirring constantly. Serve chicken and sauce over hot rice. Garnish with orange slices.


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