Orange-Sauced Chicken Breasts

• 6 boneless skinless chicken breasts
• 1/8 teaspoon ground red pepper
• 1 orange
• 1 cup brown rice, cooked
• 1/4 cup fresh parsley, snipped
• 1/2 teaspoon dried basil, crushed
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 10 ounces orange juice
• 2 teaspoons aromatic bitters
• 1/2 cup orange Curacao

1. Preheat oven to 350 degrees F.
2. Put breasts in baking dish & LIGHTLY sprinkle with red pepper. Cover & bake for 25 minutes.
3. Remove peel from the orange & slice half of the peel into julienne strips, setting them aside & discarding the rest of the peel.
4. Put julienne strips of peel in a saucepan with enough water to cover, & bring to boil. Simmer 15 minutes, then drain well & set aside.
5. Section the orange & set them aside for garnish.
6. Cook rice according to package, but omit any required salt.
7. Add parsley & basil, mixing well.
8. For the sauce, stir together the flour & sugar in a saucepan, then stir in the juice, cooking & stirring until thickened & bubbly. Remove from heat & add reserved orange peel, bitters & curacao.
9. Slicing across the grain at a 45 degree angle, cut the breasts into slices 2" wide. Reassemble each breast & return to baking dish.
10. Spoon sauce over the breasts & return to oven, & bake, uncovered, 10 minutes until heated through.
11. Arrange breasts on the hot cooked rice & spoon the sauce over them. Garnish with reserved orange sections & several sprigs of parsley.

chicken breasts, ground red pepper, orange, brown rice, fresh parsley, dried basil, flour, sugar, orange juice, aromatic bitters, orange curacao

Taken from www.food.com/recipe/orange-sauced-chicken-breasts-207631 (may not work)