| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 1/2 |
c |
Whole wheat flour |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Orange juice |
| 1/3 |
c |
Red wine vinegar |
| 1/2 |
ts |
Ground allspice |
| 2 |
|
Bay leaves |
|
|
Salt and pepper; to taste |
| 4 |
c |
Hot cooked brown rice |
INSTRUCTIONS
Rinse chicken breasts and dip in flour, turning to coat all sides. Heat oil
in large nonstick skillet over high heat. Add chicken and saute 5 minutes
per side until golden brown. Remove from heat; pour off excess oil.
Add orange juice, vinegar, allspice and bay leaves. Return to low heat,
cover and simmer chicken 15-20 minutes until opaque in center. Divide rice
between 4 plates. Ladle chicken with sauce over rice. Garnish with orange
slices and parsley.
Recipe by: Woman's Day - 2/1/98
Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2,
1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”