November 1, 2009

ORANGE AND SPINACH-STUFFED CHICKEN BREASTS

ORANGE AND SPINACH-STUFFED CHICKEN
BREASTS

6 lg. chicken breast halves, skinned, boned

STUFFING:

3/4 c. cooked orzo (rice-shaped pasta) 1/3 to 1/2 c. uncooked orzo will yield 3/4 c. cooked orzo
1 c. frozen cut leaf spinach (from 16 oz. pkg.), thawed, drained
1 (11 oz.) can mandarin orange segments, drained, reserving liquid
1/4 c. chopped onion
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper

TARRAGON ORANGE SAUCE:

2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon leaves
1/4 tsp. salt

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves.

In medium bowl, combine all stuffing ingredients; mix well. Place 1/2 to 1/2 cup of stuffing mixture down center third of each chicken breast. Bring ends of breasts over stuffing; fold in sides. Secure with wooden picks. Place stuffed chicken breasts, seam side down, in ungreased 12x8 inch (2 quart) baking dish.

Heat oven to 350 degrees F. In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake at 350 degrees F. for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired. (About 300 calories each serving) Serves 6.

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