Recipe by Jenny Parker
"Chicken breasts lightly seasoned and sauteed, then braised with orange juice and vegetable stock; with the delightful addition of herbs, onion, bell pepper and mushrooms this dish is a unique blend of flavors. The addition of black olives at the end is optional."
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skinless, boneless chicken breast halves
ground black pepper
1 (6 ounce) can
frozen orange juice concentrate, thawed
green bell pepper, chopped
red onion, chopped
sliced fresh mushrooms
sliced black olives
This dish has a great flavor! It's different from anything I've ever tried. I will definitely prepare it for family and friends. Lisa
Not my taste. I am a new cook so it is possible that I really messed this up. My family is not used to really spicy food either and this one was HOT.
Pretty good recipe. A little odd for my tastes, but my jamaican boyfriend loved it. Definatly a new taste if you are tired of the same old!
I was looking for something different, and this was it! I cut way back on the salt/pepper (1 tsp each - just right for me). Also cubed the chicken so it would cook faster. Left out the olives and otherwise followed exactly, and it was absolutely delicious! It will be added to my regular rotation. Thanks for sharing.
Very very good! I am giving it only four stars because I omitted and changed quite a bit. I reduced salt to 1/2 tablespoon and reduced pepper to 1 tablespoon. I omitted the mushrooms and olives because my husband and I don't like them. We had it over white rice and it was EXCELLENT! Will definintely make again.
My fiance loved this and I thought it was pretty good other than the amount of salt and pepper. I cut down to 1 tbsp salt and 1/2 tbsp pepper. The pepper amount was just about right but it was still a little too salty, it seemed to overwhelm the orange flavor. I will definitely be making this again.
MMMMMM...YUM- and simple to make
this recipe was exceptional-my whole family loved it. I baked it a little longer and didn't add the olives, but I followed the rest exactly. I will make again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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