Orange Baked Chicken Ii Recipes

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

ORANGE BAKED CHICKEN

Steps:

• Place chicken pieces in a greased 13-in. x 9-in. baking dish. Combine orange juice, lemon juice, bouillon, savory, sage and salt if desired; pour over chicken. Bake, uncovered, at 350° for 60-70 minutes or until juices run clear, basting occasionally.

ORANGE BAKED CHICKEN II

Steps:

• Arrange chicken in shallow baking pan, breast side up, not overlapping.
• Sprinkle with onion and seasonings.
• Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken.
• Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender.
• Serve the chicken over noodles or rice on a warm platter.
• Stir the pan juices to blend and pour over the chicken.

BAKED ORANGE CHICKEN RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.
• Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
• In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.
• Pour over chicken and bake for 1 hour.
• Serve over rice, if desired.

ORANGE BAKED CHICKEN

Steps:

• Thinly pare the rind from 1 orange, and cut the rind into thin strips.
• Grate the rind from the other orange, and squeeze the juice from both.
• Heat the oil in a frying pan, add the chicken pieces and brown on both sides.
• Remove from the pan and keep warm.
• Add the onion to the fat remaining in the pan and gently fry for 5 minutes.
• Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper.
• Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together.
• Bake at 180 C for 1 hour.
• To serve, spoon the juices over the chicken.