Chicken And Asparagus Roulades
INGREDIENTS:
4 Boneless, skinless chicken 2 Cloves garlic, finely
-breast halves (about 1 l/2 -chopped
-pounds) 1 cn (11 ounces) mandarin orange
2 tb Sherry -segments, drained and
2 tb Soy sauce -liquid reserved
1 tb Packed brown sugar 2 ts Cornstarch
1 ts Chopped fresh or 1/4 2 tb Raisins
-teaspoon dried oregano 2 c Hot cooked rice
-leaves 1 tb Chopped fresh chives
4 Boneless, skinless chicken 2 Cloves garlic, finely
-breast halves (about 1 l/2 -chopped
-pounds) 1 cn (11 ounces) mandarin orange
2 tb Sherry -segments, drained and
2 tb Soy sauce -liquid reserved
1 tb Packed brown sugar 2 ts Cornstarch
1 ts Chopped fresh or 1/4 2 tb Raisins
-teaspoon dried oregano 2 c Hot cooked rice
-leaves 1 tb Chopped fresh chives
Place chicken breast halves in 2-quart microwavable casserole. Mix sherry, soy sauce, brown sugar, oregano, garlic and 1/4 Cup of the reserved orange liquid; pour over chicken. Cover and refrigerate 1 hour, turning once.
Arrange chicken, thickest parts to outside edge, in sherry mixture in casserole. Microwave covered on high 11 to 14 minutes, rotating casserole l/2 turn after 5 minutes, until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and 2 tablespoons of the remaining orange liquid; stir into hot liquid in casserole. Microwave uncovered 5 to 7 minutes, stirring every minute, until thickened. Strain sauce. Stir in orange segments and raisins. Serve chicken and sauce over rice. Sprinkle wi th chives.
4 servings. Range-top Directions: Place chicken breast halves in glass or plastic bowl or heavy plastic bag. Prepare sherry mixture as directed; pour over chicken. Cover and refrigerate 1 hour tuming once.
Remove chicken from sherry mixture; reserve sherry mixture. Heat I teaspoon oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown on both sides. Add sherry mixture; reduce heat Cover and cook about 10 minutes or until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and remaining orange liquid; stir into hot liquid in skillet. Heat to boiling, stirring constantly Boil and stir I minute. Stir in orange segments and raisins; heat through. Serve c hicken and sauce over rice. Sprinkle with chives.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 430 Protein 66% Protein, 9 43 Vitamin A 2% Carbohydrate, 9 50 Vitamin C 10% Fat, 9 4 Thiamin 22% Cholesterol mg 100 Riboflavin 10% Sodium, mg 1030 Niacin 100% Potassium, mg 610 Calcium 4% Iron 18%
Arrange chicken, thickest parts to outside edge, in sherry mixture in casserole. Microwave covered on high 11 to 14 minutes, rotating casserole l/2 turn after 5 minutes, until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and 2 tablespoons of the remaining orange liquid; stir into hot liquid in casserole. Microwave uncovered 5 to 7 minutes, stirring every minute, until thickened. Strain sauce. Stir in orange segments and raisins. Serve chicken and sauce over rice. Sprinkle wi th chives.
4 servings. Range-top Directions: Place chicken breast halves in glass or plastic bowl or heavy plastic bag. Prepare sherry mixture as directed; pour over chicken. Cover and refrigerate 1 hour tuming once.
Remove chicken from sherry mixture; reserve sherry mixture. Heat I teaspoon oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown on both sides. Add sherry mixture; reduce heat Cover and cook about 10 minutes or until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and remaining orange liquid; stir into hot liquid in skillet. Heat to boiling, stirring constantly Boil and stir I minute. Stir in orange segments and raisins; heat through. Serve c hicken and sauce over rice. Sprinkle with chives.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 430 Protein 66% Protein, 9 43 Vitamin A 2% Carbohydrate, 9 50 Vitamin C 10% Fat, 9 4 Thiamin 22% Cholesterol mg 100 Riboflavin 10% Sodium, mg 1030 Niacin 100% Potassium, mg 610 Calcium 4% Iron 18%