PARSLEYED CHICKEN L’ORANGE ROLLED IN GARLIC – HERB BREADCRUMBS – SPRINKLED WITH ORANGE ZEST & SESAME SEEDS AND PLACED IN A SAUCE OF ORANGE JUICE – SOY SAUCE – RED WINE – MINCED GARLIC – SUGAR – BROTH – EXTRA VIRGIN OLIVE OIL

A bit of trouble, but if you like orange flavor, you will like this. . . delicious. . . .

For 2:

–3 chicken tenders (room temperature)

–garlic – herb breadcrumbs (one-third cup, boxed)

–orange zest (1 tablespoon, bottled)

–orange juice (one-quarter cup)

–soy sauce (bottled, 1 tablespoon)

–sesame seeds (bottled, 1 tablespoon)

–parsley (dried, bottled, 1 tablespoon)

–red wine (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–extra virgin olive oil

–salt and pepper

–sugar (2 tablespoons)

–chicken broth (boxed, 3 tablespoons)

1 – Place orange juice, soy sauce, red wine, minced garlic, sugar, and chicken broth in a covered baking dish.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Then place the chicken in the sauce.

3 – Sprinkle with sesame seeds, orange zest, and parsley.  Finish with a drop or two of olive oil.

4 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–recipe inspired by Rasa Malaysia, from the web.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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