Recipe - Mandarin Chicken Breasts

6 Whole chicken breasts; boned
1 One half cup Hot cooked rice
1 tablespoon Butter
One fourth teaspoon Salt
1 tablespoon Chopped parsley
One fourth teaspoon Rosemary
One fourth teaspoon Basil
One half cup Flour
1 teaspoon Paprika
1 teaspoon Salt
3 tablespoon Butter
2 teaspoon Instant chicken broth
crystals
1 Three fourths cup Water
1 tablespoon Minced dried onion
2 tablespoon Lemon juice
1 Bay leaf
1 tablespoon Cornstarch
1 cn (11oz) Mandarin oranges;
drained
1 cup Seedless grapes

Sprinkle insides of chicken breasts with salt. Combine rice, 1 Tablespoon
butter, One fourth teas poon salt, parsley, rosemary and basil in bowl. Mix
together. Spoon into middle of breasts. Fold edges and fasten with wooden
toothpicks. Mix flour, paprika and One half teaspoon salt and dip chicken
breasts into mixture, coating well. Brown breasts in 3 Tablespoons butter
in a large skillet. When brown, stir in chicken broth, 1Three fourths cups water,
onion, lemon juice and bay leaf. Bring to a boil and cover. Simmer for 30
minutes. Remove bay leaf, then remove chicken (keep warm). Reheat liquid to
boiling and smooth cornstarch to paste and add to liquid. Cook until sauce
thickens. Stir in oranges and grapes. Reheat until bubbly. Spoon over
chicken and serve. Yield: 6 servings.

GENNY DORAMUS

(MRS. W. MICHAEL)

DALLAS, TX

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.