EAST INDIES ORANGE CHICKEN
Meat, Seafood and Poultry
Ingredients
Directions
1 stick margarine
8 chicken breasts halved (16 pieces)
2 (10 1/2 oz) cans cream of chicken soup
1 1/2 (6 oz) cans orange juice concentrate
2 teaspoons curry powder
salt and pepper
1/2 cup sliced almonds
1/2 cup currants or raisins
Divide margarine and melt in two flat glass baking dishes.
Remove chicken skin. Dip chicken in butter; place skin side up in dishes. Salt and pepper chicken.
Mix soup, orange juice and curry. Pour over chicken breasts.
Bake at 350° for 30 minutes. Baste with sauce and sprinkle with almonds. Bake 30 minutes more and sprinkle with currants or raisins; bake 15 minutes more.
A good party dish.
8 chicken breasts halved (16 pieces)
2 (10 1/2 oz) cans cream of chicken soup
1 1/2 (6 oz) cans orange juice concentrate
2 teaspoons curry powder
salt and pepper
1/2 cup sliced almonds
1/2 cup currants or raisins
Divide margarine and melt in two flat glass baking dishes.
Remove chicken skin. Dip chicken in butter; place skin side up in dishes. Salt and pepper chicken.
Mix soup, orange juice and curry. Pour over chicken breasts.
Bake at 350° for 30 minutes. Baste with sauce and sprinkle with almonds. Bake 30 minutes more and sprinkle with currants or raisins; bake 15 minutes more.
A good party dish.
Source: PDF page 138
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