Orange Chicken

Orange Chicken

By: Rhonda Crabtree

4-6 boneless chicken breasts

2 T. flour

1 tsp. salt

1 garlic clove, minced

1/4 c. slivered almonds

1 c. orange juice

1/4 tsp. thyme

1 tsp. rosemary

1 1/2 c. water

Preheat oven to 350.  Place chicken in a 9x13-inch pan.  In a sauce pan combine flour, salt, garlic, almonds, orange juice, thyme, rosemary and water.  Bring to a boil and pour over chicken.  Bake for 40 minutes.  (For a more intense orange flavor we usually add orange zest.)  Serve with Oriental Rice.

Rice:

1 (4-oz.) can mushroom pieces, drained

3-4 green onions, chopped

1/4 c. slivered almonds

3 c. cooked rice

1/4 c. butter

In a frying pan combine mushrooms, onion, almonds, rice and butter.  Fry until lightly browned.