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Courtesy of Cooking with Vanilla, by Mary Wasserman
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Serves 8
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1/3 cup olive oil
1 tsp Bakto Flavors Natural Lemon Extract
Juice of one lemon
1 tsp Bakto Flavors Pure Vanilla Powder
salt and pepper to taste
1 (11 oz) can Mandarin Orange segments, with syrup reserved
½ cup orange marmalade
¾ cup frozen orange juice concentrate
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Marinate chicken in mixture of olive oil, lemon extract, lemon juice, vanilla powder, salt, and pepper for at least 4 hours (preferably overnight in refrigerator).
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Remove chicken from marinade, place in roasting pan and bake at 350° for 15 minutes.
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In a small saucepan, cook reserved syrup from mandarin oranges, marmalade and orange juice concentrate over low heat until marmalade melts, stirring often. Stir in mandarin oranges.
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Pour over chicken and continue to bake for 20 minutes, basting 2-3 times.
Variations:
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Substitute can of Bing cherries for mandarin oranges, and red current jelly for marmalade
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