| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Boneless pheasant breasts | |
| 2 | T | Butter |
| 4 | T | All-purpose flour |
| 1/4 | t | Cinnamon |
| 1/2 | c | Orange juice |
| 2 | T | Orange marmalade |
| 3/4 | t | Instant chicken bouillon |
| 1 | T | Orange liqueur |
| 1/2 | c | Green seedless grapes |
| 1 | Orange, peeled cut into | |
| sections | ||
| 1/4 | c | Toasted almonds |
INSTRUCTIONS
Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan. Melt butter in saucepan over medium heat. Stir in flour and cinnamon. Cook until smooth. Stir in orange juice, marmalade and bouillon. Cook until thickened, stirring constantly. Stir in liqueur. Spoon over pheasant. Seal foil tightly. Bake at 325 degrees until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice.
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Nutrition (calculated from recipe ingredients)
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Calories: 449
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 120.9mg
Sodium: 157.3mg
Potassium: 660.7mg
Carbohydrates: 24.9g
Fiber: 1.6g
Sugar: 14g
Protein: 47.6g