Title: Curried Orange Chicken
Categories: Poultry, M. c.
Yield: 6 Servings

6 Skinless chicken breasts
3 tb Flour
Salt and pepper to taste
2 tb Becel, soft margarine
3/4 c Orange juice
1 Grated orange rind, or to
-taste
2 ts Curry powder
1/4 c Honey
2 tb Prepared mustard

Toss chicken breasts with seasoned flour and brown in becel margarine over
med-high heat. Place in baking dish, bone side up. Combine remaining
ingredients and pour over chicken. Add a little more orange juice if
needed. Bake covered at 350 degrees for 1 hour or until tender. Turn
chicken breasts halfway through cooking. Serve with rice.

Source Becel handout recipe book. Formatted into Mastercook by Carol
Floyd--c.floyd@arnprior.com

Recipe by: Bill Turner Posted to MC-Recipe Digest V1 #520 by Bob & Carol
Floyd on Mar 17, 1997