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RECIPE OF THE MONTH OF DECEMBER

ORANGE AND CRANBERRY CHICKEN

INGREDIENTS:

4 Reuven Boneless Skinless Chicken Breasts
1 tbsp Paprika
¼ tsp  Lemon pepper
¼ cup  Cranberry sauce
2 Oranges
2 tbsp Honey
2½ tsp ½ tsp Dried rosemary

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1


PREPARATION:

  • Grate the orange rinds to get the zest
  • Prepare rice according to package directions
  • Mix orange juice and cranberry sauce together. Set aside.
  • Sprinkle chicken breasts with paprika and lemon pepper.
  • Spray a skillet with cooking spray and heat to medium-high.
  • Brown the chicken breasts, 3 to 5 minutes per side.
  • Reduce heat to medium-low and add the orange juice/cranberry mixture.
  • Cover and cook until chicken is almost cooked, about 5 minutes per side.
  • Stir in orange zest, honey and rosemary.
  • Simmer for 5 minutes.
  • Serve with rice

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