Shelly's Recipe

ORANGE AND SPINACH-STUFFED CHICKEN BREASTS WITH TARRAGON ORANGE SAUCE

Category: Chicken

6 large chicken breast halves, skinned, boned

Stuffing:
3/4 cup cooked orzo (rice-shaped pasta) 1/3 to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo
1 cup frozen cut leaf spinach (from 16 oz pkg), thawed, drained
1 (11 oz) can mandarin orange segments, drained, reserving liquid
1/4 cup chopped onion
1 garlic clove, crushed
1/2 tsp salt
1/4 tsp pepper

Tarragon Orange Sauce:
2/3 cup orange juice
2/3 cup reserved mandarin orange liquid
1 tbsp cornstarch
2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon leaves
1/4 tsp salt

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves.

In medium bowl, combine all stuffing ingredients; mix well. Place 1/2 to 1/2 cup of stuffing mixture down center third of each chicken breast. Bring ends of breasts over stuffing; fold in sides. Secure with wooden picks. Place stuffed chicken breasts, seam side down, in ungreased 12x8 inch (2 quart) baking dish.

Heat oven to 350. In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake at 350. for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired. (About 300 calories each serving) Serves 6.