Orange Chicken

Ingredients:

• 2 Boneless Chicken Breasts Cubed
• 1 Cup Corn Starch
• 2 Eggs Beaten
• 1 Large Orange
• 1 1/2 Cups Orange Juice
• 1/8 Cup Soy Sauce
• 1/8 Cups Honey
• 1/8 Cup Corn Starch Dissolved in Water
• Paprika
• Garlic Powder
• Salt
• Pepper

Directions:

1. Preheat the oven to 325 degrees.
2. Dredge the cubed chicken pieces in corn starch and then in beaten eggs.
3. Add to a hot skillet and cook 2-3 minutes before flipping.
4. Allow the chicken to cook just until the egg on the outside is cooked through. 
5. In the meantime, whisk together orange juice, soy sauce, honey, dissolved corn starch, and seasonings. Squeeze fresh orange over mixture as well until mostly juiced.
6. Add the chicken to a baking dish and pour orange juice mixture over.
7. Place remaining slices of fresh orange (not the skin!) in the baking dish.
8. Put the dish in the oven uncovered and cook 10 minutes.
9. Stir the mixture, flipping the meat to ensure it is evenly coated in the sauce.
10. Cook another ten minutes.
11. Raise the oven temp to 425 degrees and cook an additional 15 minutes, or until the chicken is cooked through and the sauce has bubbled and thickened.
12. Serve over jasmine rice.

Chicken Wrapped Veggies

Ingredients:

• Flour
• Egg
• Seasoned Bread Crumbs
• 2 Large Boneless Chicken Breasts
• Red Bell Pepper
• Asparagus
• Shredded Mozzarella Cheese

Directions:

• Place flour, a beaten egg, and seasoned bread crumbs in 3 separate bowls. You will need enough to lightly coat chicken breasts, so portion accordingly. Sprinkle some salt and pepper in the flour as well.
• Trim chicken breasts and pound until very thin.
• Dice up about a cup's worth of asparagus and red bell pepper. 
• Sprinkle veggies over a half of each chicken breast and then fold the meat over, wrapping the vegetables up.
• Dip each stuffed breast into flour, pressing to coat.
• Then, dip the coated chicken into the beaten egg and then the bread crumbs.
• Place on a greased baking sheet and bake at 425 degrees for 30 minutes.
• Sprinkle with mozzarella cheese and continue baking ten minutes or until juices run clear.

Tastes great with roasted veggies and potato cakes or homefries!

Orange Balsamic Chicken Thighs

For the Thighs:

5 Chicken Thighs

1 Tbsp. Olive Oil

Salt

Pepper

Rosemary

Sage

Garlic

Pecans

For the Sauce:

1/8 Cup Balsamic Vinegar

1/8 Cup Honey

1/8 Cup Soy Sauce

1 Cup Orange Juice

1 Orange, Wedged

2 Tbsps. Dissolved Corn Starch

Directions:

1. Pat chicken thighs dry with paper towels. Remove fat if desired.

2. Season generously with salt, pepper, rosemary, sage, and garlic.

3. Lightly grease a large skillet, let it get warm over med-high heat. Preheat the oven to 400 degrees at the same time.

4. When the skillet is hot, brown the seasoned chicken on both sides with the pecans in the pan as well. Roughly 8-10 minutes.

5. While the chicken is browning, combine all of the sauce ingredients.

6. Place browned thighs into a lightly greased baking pan.

7. Pour the sauce over the thighs and place the baking pan in the oven.

8. Bake for 1 hour or until chicken is cooked (juices run clear, no red near the bone, or over 165 Fahrenheit.)

9. Serve over rice or noodles. Yum!