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4 chicken breasts, cut into strips
Oil a tall rectangle cake-size pan (for casseroles).
Destem and chop up fresh herbs. Place in a mixing bowl. Mix together all herbs and spices, sugar, mustard, oil, vinegar, salad dressing, ketchup, barbecue sauce, and 1/2 of the frozen orange juice. Mix until dissolved.
Pour rice into cake pan. Pour vegetables on top of rice.
Mix remaining half the orange juice and water. Pour orange juice/water mixture on top of rice and vegetables.
Place chicken breasts on top of rice/vegetable mix. Pour seasoning on top of chicken, let the sauce mix into the rice. Cover with foil.
Bake at 350°F for 20 minutes, or until rice and chicken is done.
You may need to add more water as it bakes to keep the rice from crisping.
Poster's Notes:
This is my favorite recipe using chicken breasts.
Posted by Rhonda Grace
Nutritional Info Per Serving: N/A
4 heaping tablespoons frozen orange concentrate, divided
1/2 cup Italian salad dressing
1/4 cup brown sugar, warmed
1/4 cup honey barbecue sauce
1/4 cup Dijon mustard, prepared
1/4 cup ketchup
1 cup rice
2 cups water
3 stems fresh mint
2 stems fresh oregano
3 stems fresh basil
1/2 tsp. Italian seasoning
1/2 tbsp. garlic powder
1/2 tbsp. black pepper
1 tsp. salt
2 tsp. olive oil
2 tsp. wine vinegar
2 cups frozen vegetable mix of your choice
The brown sugar comes out easier when warmed. For the frozen vegetables, I prefer California mix, or stir fry mix.