Mandarin Orange Chicken

Roasted chicken breast halves basted with orange juice and wine, and cooked with mandarin segments and green seedless grapes. Just y-u-m-m-y for those who love citrus flavourings. I've only made this once, but I intend to experiment by varying the citrus flavourings: by substituting some or all of the orange juice for lemon or lime juice, or a blending of several citrus juices. And knowing how well rum blends with orange juice, I have considered using rum next time in place of the wine. That would make it even more of a dinner party dish! Adapted from a truly terrific book (when it comes to recipe books, I rate as 'terrific' a book in which LOTS of the recipes appeal to me, AFTER I’ve purchased the book, not just one or two) Rodale's "Terrific Chicken: 100 Great Meals in Minutes". Not all one hundred appeal to me but I've so far found several that I’m really glad to have found, and that I’ll certainly be making again, and there are several others that I look forward to making. This recipe was from a section called 'Weekend Fare'. I do hope that other citrus lovers enjoy this recipe.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄3 cup dry white wine or 1⁄3 cup chicken broth
• 1⁄3 cup  frozen orange juice concentrate, thawed
• 1⁄4 cup  sweet orange marmalade
• 1⁄2 teaspoon ground ginger
• 4  boneless chicken breast halves
• 1 (11 ounce) can mandarin orange segments, drained
• 1⁄2 cup green seedless grape

Directions

1. Preheat the oven to 350ºF.
2. Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan.
3. Add the chicken, turning once or twice so that both sides are well-coated.
4. Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear.
5. During the last 5 minutes of baking, add the mandarin orange segments and the grapes.
6. Serve over rice or noodles, with your favourite side dish or salad.