Orange-Sauced Chicken Breasts

• boneless skinless chicken breasts↗6
• teaspoon ground red pepper↗1⁄8
• orange↗1
• cup brown rice, cooked↗1
• cup fresh parsley, snipped↗1⁄4
• teaspoon dried basil, crushed↗1⁄2
• tablespoons all-purpose flour↗2
• tablespoon sugar↗1
• ounces orange juice↗10
• teaspoons aromatic bitters↗2
• cup orange Curacao↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes.

3. 3

   Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel.

4. 4

   Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside.

5. 5

   Section the orange & set them aside for garnish.

6. 6

   Cook rice according to package, but omit any required salt.

7. 7

   Add parsley & basil, mixing well.

8. 8

   For the sauce, stir together the flour & sugar in a saucepan, then stir in the juice, cooking & stirring until thickened & bubbly. Remove from heat & add reserved orange peel, bitters & curacao.

9. 9

   Slicing across the grain at a 45 degree angle, cut the breasts into slices 2" wide. Reassemble each breast & return to baking dish.

10. 10

    Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through.

11. 11

    Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.