Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Spicy Ginger-orange Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Spicy Ginger-orange Chicken Post by :moneyexcel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1038

Click below to download : Poultry - Chicken - Spicy Ginger-orange Chicken (Format : PDF)

Poultry - Chicken - Spicy Ginger-orange Chicken

1/2 cup orange marmalade
1/2 cup orange juice
1/2 teaspoon fresh ginger, grated
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce (or more)
salt & pepper
2 boneless skinless chicken breasts


Heat oven to 350 F.

Blend together all the ingredients except the chicken. Brush the breasts all over with the marmalade mixture. Place in a baking dish lined with foil (easy cleanup).

Bake for 20-25 minutes until done, basting every 8 minutes. If there is any sauce left, heat, and serve along side the chicken. Makes 4 servings
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Spicy Honey Glazed Chicken Poultry - Chicken - Spicy Honey Glazed Chicken

Poultry - Chicken -  Spicy Honey Glazed Chicken
1 tbl. dry mustard 3 tbl. white wine vinegar or cider vinegar 1/4 cup honey 1 tsp. hot Tabasco sauce 1 tbl. salsa 2 tbl. shallots or green onion, chopped 1 tsp. Dijon-style mustard 1/2 tsp. dried thyme 1/4 tsp. dried oregano 1/2 onion, crushed and minced salt to taste 1/4 tsp. white pepper 4 skinless, boneless chicken breast halves Preheat oven to 400 degrees. Line a baking pan with foil and lightly coat with olive oil. Stir the dry mustard and in vinegar together. Add the honey, shallots, mustard, thyme, oregano, Tabasco, pepper, salt, salsa and onion; mixing
PREVIOUS BOOKS

Poultry - Chicken -  Spicy Chicken And Rice Poultry - Chicken - Spicy Chicken And Rice

Poultry - Chicken -  Spicy Chicken And Rice
1 Package of ‘Mahatma' Spicy Yellow Saffron Rice (5 oz) 4 oz. cream cheese 1-2 tablespoons of chives, seasoning 1 cup chicken broth 1 cup cooked chopped chicken Cook rice according to package directions. Add remaining ingredients. Simmer till cheese melts; liquid is absorbed; and is completely warm. You can add more liquid depending on how you want it. Serves about 4. Posted by Debbie C at Top Secret Recipes General Message Board
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT