Mandarin Chicken Breasts Recipe
If you haven't yet given this Mandarin Chicken Breasts a try, it is high time you did it's easier than you think. A very flavorful combination of herbs, spices and lemon juice your taste bubs are in for a feast of flavors with every bite of this Mandarin Chicken Breasts!
Ingredients
6 chicken breasts boned
Salt
1 1/2 cups hot cooked rice
3 tablespoons butter or margarine
1 tablespoon chopped parsley
1/4 teaspoon leaf rosemary, crumbled
1/4 teaspoon leaf basil, crumbled
1/4 cup flour
1/2 teaspoon paprika
2 envelopes instant chicken broth or 2 teaspoons granulated chicken bouillon
1 3/4 cups water
1 tablespoon instant minced onion
2 tablespoons lemon juice
1 bay leaf
1 tablespoon cornstarch
1 can mandarin orange segments, drained
1 cup seedless green grapes
Directions
Sprinkle insides of chicken breasts lightly with salt.
Combine rice, 1 tablespoon of the butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil in a large bowl; toss lightly to mix; spoon into hollows in chicken breasts.
Fold edges over stuffing to cover completely; fasten with wooden picks.
Mix flour, paprika and 1/2 teaspoon salt in a pie plate; dip chicken breasts into mixture to coat well.
Brown slowly in remaining 2 tablespoons butter or margarine in a large frying pan.
Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling; cover.
Simmer 25 minutes, or until chicken is tender; remove bay leaf.
Place chicken on a heated deep serving platter; keep warm.
Reheat liquid to boiling.
Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.
Cook, stirring constantly, until sauce thickens and boils 3 minutes.
Stir in mandarin orange segments and grapes; heat until bubbly.
Spoon oyer chicken.
Garnish with additional grapes and mandarin orange segments, if you wish.
Combine rice, 1 tablespoon of the butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil in a large bowl; toss lightly to mix; spoon into hollows in chicken breasts.
Fold edges over stuffing to cover completely; fasten with wooden picks.
Mix flour, paprika and 1/2 teaspoon salt in a pie plate; dip chicken breasts into mixture to coat well.
Brown slowly in remaining 2 tablespoons butter or margarine in a large frying pan.
Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling; cover.
Simmer 25 minutes, or until chicken is tender; remove bay leaf.
Place chicken on a heated deep serving platter; keep warm.
Reheat liquid to boiling.
Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.
Cook, stirring constantly, until sauce thickens and boils 3 minutes.
Stir in mandarin orange segments and grapes; heat until bubbly.
Spoon oyer chicken.
Garnish with additional grapes and mandarin orange segments, if you wish.
