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Orange-Coated Chicken

 Orange-Coated Chicken
This delightfully different dish was in the first cookbook I used as a new bride. My guests commented on the fruity flavor, which made me feel proud of my accomplishment!
4 ServingsPrep: 10 min. Bake: 55 min.


  • 2 eggs
  • 1/3 cup orange juice
  • 1 cup seasoned bread crumbs
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1/4 cup butter, melted
  • Orange slices
  • 2 tablespoons minced fresh parsley


  • In a shallow bowl, beat eggs and orange juice. In another bowl, mix
  • bread crumbs, paprika, salt and orange peel. Dip chicken pieces in
  • egg mixture, then in crumb mixture. Place, skin side down, in a
  • greased 13-in. x 9-in. baking dish; drizzle with butter.
  • Bake, uncovered, at 400° for 30 minutes. Turn chicken; bake at
  • 350° for 20 minutes. Top with orange slices and sprinkle with
  • parsley. Return to the oven for 5-10 minutes or until juices run
  • clear. Yield: 4 servings.
Nutritional Facts: 1 serving (14 ounces) equals 690 calories, 40 g fat (15 g saturated fat), 290 mg cholesterol, 1,300 mg sodium, 23 g carbohydrate, 1 g fiber, 56 g protein.

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Orange-Coated Chicken (continued)

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