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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is scaled down from a 12 serving recipe; that's why it has the 1/2 cup of Orange Juice along with 2 Tablespoons of Orange Juice. Ingredients:
9 cups chicken breast |
1 eggs |
1/2 cup milk |
1 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup bread crumbs |
1/2 cup sliced almonds |
1 1/2 teaspoons butter |
1/2 cup white sugar |
1/8 teaspoon salt |
1 tablespoon cornstarch |
1 1/2 teaspoons all-purpose flour |
1/2 cup orange juice |
2 tablespoons orange juice |
2 tablespoons lemon juice |
1/4 cup water |
1 1/2 teaspoons butter |
1 1/2 teaspoons grated orange zest |
1 1/2 teaspoons grated lemon zest |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
3. In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
4. To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
5. Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!
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