Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 chicken breast halves (about 2-1/4 pounds)
- vegetable cooking spray
- 1 1/2 cups orange juice
- 1/4 cup dry white wine
- 2 teaspoons dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- salt to taste (optional)
- paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup orange marmalade
- 3 cups hot cooked rice
- orange slices for garnish
- =
Directions
Place chicken skin side down in 13x9-inch baking dish coated with cooking spray.
Combine orange juice, wine, oregano, garlic powder, sage, rosemary, thyme, pepper and salt in medium bowl. Pour over chicken. Sprinkle with paprika. Cover; bake at 350 degrees 30 minutes. Turn chicken; sprinkle with paprika. Bake, uncovered, 30 to 40 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink.
Pour pan juices into small saucepan; skim off fat. Combine cornstarch and water in small bowl; add cornstarch mixture and marmalade to saucepan. Cook until sauce is clear and thickened, stirring constantly. Serve chicken and sauce over hot rice. Garnish with orange slices.