Cooking Recipe Orange Chicken 2
Recipe Ingredients
Directions
* Chicken Breast should be skinned and boned. Halve chicken breast
lengthwise. Place one portion, boned side up, between two pieces of
clear plastic wrap. Working from the center to the edges, pound
lightly with a meat mallet, forming a rectangle about 1/8-inch thick.
Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with
the remaining portion of chicken. In a small bowl stir together
cooked rice, shredded orang peel, and ground cinnamon. Spoon half of
the rice orange peel mixture atop one chicken breast portion,
spreading it to within 1/4-inch of the edges. Fold in sides, roll up
jelly-roll style, starting with one end. Repeat with the remaining
rice-orange peel mixture and chicken portion. Place chicken rolls,
seam side down, in a shallow baking dish. Cover with vented clear
plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for
7 to 8 minutes or till chicken is tender, rotating dish a half-turn
after 4 minutes. Transfer chicken rolls to a serving platter. For
orange sauce, in a 1-cup measure stir together orange juice and
cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till mixture is thickened and bubbly, stirring every 20
seconds. Stir in broken walnut meats. Spoon the orange sauce atop the
chicken rolls on the serving platter. Garnish with cucumber roses, if
desired.