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"OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza" Posted by qwertypie on 08-12-11 at 04:01 PM
LAST EDITED ON 08-12-11 AT 07:22 PM (EST) LAST EDITED ON 08-12-11 AT 07:20 PM (EST) Put OTCC in the title as per weltek's request? CHECK Put in enough substitutions to keep Fro happy? Well, I gave it my best shot. Yes, I know most of you are still in the grips of a heat wave, but I saw some yellow leaves on the trees yesterday. (DENIAL MECHANISM KICKING IN!) but soon it will be back to school time. OVEN CRISPED ORANGE CHICKEN I love this recipe because it is so easy and versatile. When Sammo Whammo was on a gluten-free casein-free diet I made this a lot because as long as the soy sauce and cereal were gluten free (we grind this in a clean coffee grinder) we were good to go. I actually prefer the ground up cereal to bread crumbs so we still make it this way. I usually double the breading because I always run out. Ingredients: 1 Egg; beaten 1/3 cup Frozen orange juice concentrate thawed (about 1/2 can) 2 TBSP Soy sauce (or sodium reduced soy sauce) 1/2 cup (1 cup) Fine dry bread crumbs (or ground up cornflakes or other similar cereal) 1 tsp (2 tsp) Paprika (Or basil! Or oregano! Or Italian spice! Or greek spice!) ¼ tsp salt* 3 TBSP butter; melted* Chicken parts (breasts, thighs, legs, skin on, skin off) (apprx.1 ½ pounds) Method: Preheat oven to 375 F. 1. Combine the egg, orange juice concentrate, and soy sauce; stir to mix well. 2. In a small bowl, combine the bread crumbs and paprika. 3. Put melted butter in a 13 x 9 x 2 baking pan. Dip chicken pieces in the orange-soy mixture, then coat with crumbs. (I usually wear vinyl gloves to keep the coating off my hands) 4. Place chicken skin side up in baking pan. Sprinkle with any remaining crumbs. Bake uncovered for 50 minutes. Do not turn. *I usually omit the salt (I’m getting enough from the soy sauce) and use less butter. Here I've served the chicken with Redemption 'Slaw and sauteed beet greens. Now if you find that certain umm 'by-products' have turned a different colour, it has nothing to do with eating beets and everything to do with the impure thoughts you keep having. I sauteed the beet leaves and stems in some olive oil, onions and garlic until tender. Sprinkle with parmesan cheese. They remind me a bit of swiss chard.