Orange chicken *** mw
Last updated 6/12/2012 12:45:35 AM. Recipe ID 5450. Report a problem with this recipe.
Title: Orange chicken *** mw
Categories: Chicken, Mw, Main dish
Yield: 2 Servings
1 ea Whole large chicken breast *
1/2 c Cooked rice
1/4 ts Finely shredded orange peel
1 x Dash ground cinnamon
1/2 c Orange juice
1 1/2 ts Cornstarch
2 tb Walnut; broken
2 x Cucumber roses (opt.)
Chicken Breast should be skinned and boned. Halve chicken breast
lengthwise. Place one portion, boned side up, between two pieces of
clear plastic wrap.
Working from the center to the edges, pound lightly with a meat
mallet, forming a rectangle about 1/8-inch thick. Remove plastic
wrap. Sprinkle chicken with salt to taste. Repeat with the remaining
portion of chicken. In a small bowl stir together cooked rice,
shredded orang peel, and ground cinnamon. Spoon half of the rice
orange peel mixture atop one chicken breast portion, spreading it to
within 1/4-inch of the edges. Fold in sides, roll up jelly-roll
style, starting with one end. Repeat with the remaining rice-orange
peel mixture and chicken portion. Place chicken rolls, seam side
down, in a shallow baking dish. Cover with vented clear plastic wrap.
Micro-cook the chicken rolls, covered, on 50% power for 7 to 8
minutes or till chicken is tender, rotating dish a half-turn after 4
minutes. Transfer chicken rolls to a serving platter. For orange
sauce, in a 1-cup measure stir together orange juice and cornstarch.
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till
mixture is thickened and bubbly, stirring every 20 seconds. Stir in
broken walnut meats. Spoon the orange sauce atop the chicken rolls on
the serving platter. Garnish with cucumber roses, if desired.
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