David's Recipe for Baked Chicken Breasts in Orange Sauce

Very easy and quick, and very low in fat.

Main Course, American

  • 5 pounds chicken breasts, skinless and boneless, with the cartilage and tendons removed
  • 1 quart orange juice
  • Zest of 1 orange
  • Pinch of salt
  • 1 or more chili peppers, minced fine
  • 1/4 cup honey
  • 6 soup spoons water
  • 3 soup spoons cornstarch
  1. Preheat oven to high.
  2. Cut the chicken breasts in half lengthwise to form 2 mirror-image pieces each.
  3. Add the orange juice, zest, salt, peppers, and honey to the chicken breasts. Mix and allow to marinate for at least 1/2 hour, turning occasionally.
  4. Line two low-walled baking pans with baking paper, and lay the chicken breasts in a single layer on the baking sheets, reserving the marinade.
  5. Bake each pan of chicken at least 4 inches from the top of the oven for 15 minutes, or until the chicken barely starts to brown in spots.
  6. Mix the water and the cornstarch.
  7. Heat the marinade to a boil, add the cornstarch mixture, and lower to a simmer. Simmer for 10 minutes.
  8. Turn the chicken breasts and bake for another 5 minutes.
  9. Serve the chicken breasts with rice, topping both the meat and the rice with the sauce.




 
  
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