*  Exported from  MasterCook  *
 
                Chicken With Orange Sauce - New AMA Cookbook
 
 Recipe By     : New American Heart Association Cookbook
 Serving Size  : 4    Preparation Time :1:15
 Categories    : *Web/Email                       Chicken
                 Citrus                           Fruit
                 Lowfat                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---Chicken---
                         Vegetable oil cooking spray
    1                    skinless 3-lb chicken
      1/2  teaspoon      paprika
    1      cup           onion slices
                         or one-medium onion -- ends removed
                         and sliced
                         ---Orange sauce---
      1/2  cup           frozen orange juice concentrate
      1/3  cup           water
    2      tablespoons   brown sugar
    2      tablespoons   minced fresh parsley
    1      teaspoon      light soy sauce
    1      teaspoon      dry sherry
      1/2  teaspoon      ground ginger
 
 Orange juice tenderizes and adds flavor. Brown the chicken pieces under a
 broiler. Cook with onion and sauce on the stove top or oven. 
 
 1. Wash a 2.5 to 3 pound chicken. Pat dry with paper towels. Cut into
 serving pieces; remove all visible fat.
 
 2. Turn on the broiler. Lightly spray a baking sheet with vegetable oil
 spray; set aside.
 
 3. Sprinkle the chicken pieces with paprika and place on the prepared
 baking sheet.
 
 4. Broil the chicken about 6 inches from the heat until lightly browned on
 all sides, 4 to 5 minutes. Remove from the broiler and transfer the pieces
 to a Dutch oven or large, deep skillet and top with onion slices.
 
 5. Meanwhile, in a small bowl, whisk together all the orange sauce
 ingredients. Pour the sauce over the chicken and onions.
 
 6. STOVE TOP (see alternative). Bring the sauce to a boil over medium-high
 heat. Reduce heat to a simmer, cover and continue cooking until chicken is
 done and tender, about 55 minutes.
 
 (Altertively, place the browned chicken and onion slices in a casserole
 dish. Pour orange juice mixture over all and bake, covered, in a preheated
 350-degree oven for 55 to 60 minutes or until the chicken is tender.)
 
 Makes 4 servings; each 273 calories (28% from fat), 9 grams fat (2 grams
 sat. fat), 14 grams carbohydrate, 34 grams protein, 132 mg sodium, 89 mg
 cholesterol, 37 mg calcium, 1 gram fiber
 
 Serve the chicken warm over yolk-free noodles, if desired. It also can be
 chilled for an outdoor meal. Use any or all of your favorite chicken parts.
 If using chicken breasts, the cooking time may be shortened.
 
 Recipe from “The New American Heart Association Cookbook” (Times Books).
 Tested by Sylvia Rector for the Free Press Test Kitchen. Mc from Pat
 Hanneman <kitpath@earthlink.net> 1/99.
 
 
 
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