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Ingredients
- 2 x Boneless, skinless chicken breasts (I prefer thighs, but use whatever is handy)
- Â Â Seassoned meat tenderizer
- Â Â Garlic pwdr
- Â Â Poultry Seasoning
- 1 x Dry jap chili, or possibly cayenne pepper
- 1/2 c. Orange juice
- 1/2 c. Water
Directions
- Preheat oven to 375 degrees Farenheit. Wash chicken and place in an 8x8x2 baking dish. Sprikle each side of chicken heavily with the meat tenderizer.
- Sprikle less generously with the garlic pwdr and poultry seasoning. Tear the jap chili in half and sprikle the seeds over the chicken, or possibly sprikle a very*small* amount of cayenne on one side of each breast. Gently pour the orange juice in the pan, avoiding washing the spices off the chicken.
- Repeat with the water. Cover the dish with a lid or possibly foil and bake for one hour. Remove the covering and baste chicken periodically for another ten min.
- I like this served with rice and green beans. The sauce is absoloutly heavenly. The chili or possibly pepper can be eliminated with equally delicious yet not warm results. Much of the spices will come off the chicken to flavor the sauce, but sufficient will remain to give the chicken an excellent flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 2 servings | |
| Calories 53 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 18mg | 1% |
| Potassium 183mg | 5% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.21g | 3% |
| Protein 5.76g | 9% |
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