Recipe - Orange Juice Chicken

2 Boneless, skinless chicken
breasts (I prefer thighs,
but use whatever is handy)
Seassoned meat tenderizer
Garlic powder
Poultry Seasoning
1 Dried jap chili, or cayenne
pepper
One half cup Orange juice
One half cup Water

Preheat oven to 375 degrees Farenheit. Wash chicken and place in an 8x8x2
baking dish. Sprikle each side of chicken heavily with the meat tenderizer.
Sprikle less generously with the garlic powder and poultry seasoning. Tear
the jap chili in half and sprikle the seeds over the chicken, or sprikle a
very *small* amount of cayenne on one side of each breast. Gently pour the
orange juice in the pan, avoiding washing the spices off the chicken.
Repeat with the water. Cover the dish with a lid or foil and bake for one
hour. Remove the covering and baste chicken periodically for another ten
minutes.

I like this served with rice and green beans. The sauce is absoloutly
heavenly. The chili or pepper can be eliminated with equally delicious yet
not hot results. Much of the spices will come off the chicken to flavor the
sauce, but enough will remain to give the chicken an excellent flavor.

Posted to EATL Digest 07 Sep 96

From: "Alicia C. Feazell" Z3LIS@TTACS.TTU.EDU

Date: Sun, 8 Sep 1996 10:22:41 0600