Title: Orange Chicken
Categories: Citrus Poultry
Yield: 1 Servings
| 1/2 | | Large Chicken Breast * |
| 1/8 | ts | Finely Shredded Orange Peel |
| 1/4 | c | Orange Juice |
| 1 | tb | Broken Walnuts |
| 1/4 | c | Cooked Rice |
| | | Dash Cinnamon |
| 3/4 | ts | Cornstarch |
| | | Cucumber Rose (Opt.) |
* Half chicken breast should be skinned and boned. Place chicken, boned
side up between two pieces of clear plastic wrap. Working from the center
to the edges, pound lightly with a meat mallet, forming rectangle about
1/8-inch thick. Remove plastic wrap. Sprinkle chicken lightly with salt
to taste. In a small bowl, stir together the shredded orange peel, cooked
rice, and ground cinnamon. Spoon the rice-orange peel mixture atop the
chicken breast portion, spreading it to within a 1/4 inch of edges. Fold in
sides of chicken breast and roll up, jelly-roll style, starting at one end.
Place chicken roll, seam side down, in a shallow baking dish. Cover with
vented clear plastic wrap. Micro-cook, covered, on 50% of power for 4 to 5
minutes or till chicken is tender, rotating the dish a half-turn after 2
minutes. Transfer chicken roll to a plate. For orange sauce, in a 1-cup
measure stir together orange juice and cornstarch. Micro-cook, uncovered,
on 100% power about 1 minute or till the orange juice mixture is thickened
and bubbly, stirring every 20 seconds. Stir in broken walnuts. Spoon the
orange sauce atop the chicken roll on the plate. Garnish with cucumber
rose, if desired.