Orange Chicken with Orzo
- Yield: 4 servings
- 4-- chicken breasts (boneless/skinless thick cut)
- 3tablespoons corn oil
- 1 1/4cups orange juice
- 3/4cup onions (sliced lengthwise)
- 1cup sweet orange marmalade
- 1/2teaspoon black pepper
- 2teaspoons dried parsley flakes
- dash salt
- ORZO (I prefer San Giorgio) :
- 2cups water
- 1cup orzo
- 3tablespoons margarine
- 1/2cup bacon (diced)
- 1/4cup leek (diced)
- 1/4cup scallions (diced)
- 1cup chicken stock
- dash black pepper
- -- bacon grease
Remove any fat from chicken breasts. Slice chicken 1/2 way through lengthwise. Season chicken with salt lightly on both sides. Set aside.
To heated frying pan add corn oil. Lightly brown chicken on both sides. Remove from pan and set aside.
To same pan add orange juice, onions, marmalade and pepper. Stir. Add chicken. Spoon sauce over chicken. Keep heat to a medium high. Turn chicken after 20 min. Spoon sauce over chicken again.
Cook chicken another 20 minutes
Check the orange marmalade sauce often as this sauce can easily burn if not careful.
To frying pan add diced bacon. Cook. To small bowl add cooked bacon and bacon grease. Set aside.
To same frying pan add 1 tbls. margarine, leek, scallions, and a dash of black pepper. Cook stirring often for 2 minutes. Remove from pan and add to bacon. Set aside.
To medium size pot add 1 cup of water (reserve 1 cup of water), chicken stock, 2 tbls. margarine. Stir.
When liquid comes to fast boil add orzo, bacon, bacon grease, leek, and scallions. Cook for 12 min on high heat.
If liquid starts to evaporate slowly add the reserved water to pot. Stir often.
When everything is done take your cooked chicken open it up (but not all the way) lengthwise and add the orzo mixture.
Sprinkle chicken with parsley and serve.