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| 6 | Whole chicken breasts; boned |
| 1 1/2 Tasse | cooked rice hot |
| 1 Esslöffel | butter |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | parsley chopped |
| 1/4 Teelöffel | rosemary |
| 1/4 Teelöffel | basil |
| 1/2 Tasse | flour |
| 1 Teelöffel | paprika |
| 1 Teelöffel | salt |
| 3 Esslöffel | butter |
| 2 Teelöffel | Instant chicken broth crystals |
| 1 3/4 Tasse | water |
| 1 Esslöffel | onion dried, minced |
| 2 Esslöffel | lemon juice |
| 1 | Bayleaf |
| 1 Esslöffel | cornstarch |
| 1 Dose | (11-oz) Mandarin oranges; drained |
| 1 Tasse | Seedless grapes |
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Sprinkle insides of chicken breasts with salt. Combine rice, 1 Tablespoon butter, 1/4 teas- poon salt, parsley, rosemary and basil in bowl. Mix together. Spoon into middle of breasts. Fold edges and fasten with wooden toothpicks. Mix flour, paprika and 1/2 teaspoon salt and dip chicken breasts into mixture, coating well. Brown breasts in 3 Tablespoons butter in a large skillet. When brown, stir in chicken broth, 1-3/4 cups water, onion, lemon juice and bay leaf. Bring to a boil and cover. Simmer for 30 minutes. Remove bay leaf, then remove chicken (keep warm). Reheat liquid to boiling and smooth cornstarch to paste and add to liquid. Cook until sauce thickens. Stir in oranges and grapes. Reheat until bubbly. Spoon over chicken and serve. Yield: 6 servings.
Genny Doramus
(Mrs. W. Michael)
Dallas, Tx
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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