June 6, 2010

SPINACH & ORANGE STUFFED CHICKEN BREASTS



Printed from COOKS.COM

6 lg. chicken breast halves, skinned & deboned (pounded with mallet to 1/4 inch thickness)
3/4 c. cooked orzo (rice-shaped pasta)
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 (11 oz.) can mandarin orange segments, drained, reserve liquid
1/3 c. onions, chopped
1 tbsp. Polander's chopped garlic
1/2 tsp. lemon pepper
1/2 tsp. J.D.'s Magic

TARRAGON ORANGE SAUCE:
2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. fresh tarragon, chopped
1/4 tsp. salt

In medium bowl, combine orzo, spinach, mandarin orange segments, onions, garlic, lemon pepper and J.D.'s Magic. Mix well. Place 1/3 to 1/2 cup stuffing in middle of chicken breast. Bring ends of breasts over stuffing, fold in sides and secure with toothpicks. Place stuffed chicken breasts, seam side down, in ungreased baking dish. Heat oven to 350 degrees. IN a small saucepan, combine orange juice, mandarin orange liquid, cornstarch, tarragon and salt. Bring to a boil over medium high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional tarragon, if desired.

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