Title: Mandarin Chicken Breasts
Categories: Poultry
Yield: 6 Servings

6 Whole chicken breasts; boned
1 1/2 c Hot cooked rice
1 tb Butter
1/4 ts Salt
1 tb Chopped parsley
1/4 ts Rosemary
1/4 ts Basil
1/2 c Flour
1 ts Paprika
1 ts Salt
3 tb Butter
2 ts Instant chicken broth
-crystals
1 3/4 c Water
1 tb Minced dried onion
2 tb Lemon juice
1 Bay leaf
1 tb Cornstarch
1 cn (11-oz) Mandarin oranges;
-drained
1 c Seedless grapes

Sprinkle insides of chicken breasts with salt. Combine rice, 1 Tablespoon
butter, 1/4 teas- poon salt, parsley, rosemary and basil in bowl. Mix
together. Spoon into middle of breasts. Fold edges and fasten with wooden
toothpicks. Mix flour, paprika and 1/2 teaspoon salt and dip chicken
breasts into mixture, coating well. Brown breasts in 3 Tablespoons butter
in a large skillet. When brown, stir in chicken broth, 1-3/4 cups water,
onion, lemon juice and bay leaf. Bring to a boil and cover. Simmer for 30
minutes. Remove bay leaf, then remove chicken (keep warm). Reheat liquid to
boiling and smooth cornstarch to paste and add to liquid. Cook until sauce
thickens. Stir in oranges and grapes. Reheat until bubbly. Spoon over
chicken and serve. Yield: 6 servings.

GENNY DORAMUS

(MRS. W. MICHAEL)

DALLAS, TX

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.