2/11/2012 Basket - Chicken a l'Orange and Oven Roasted Broccoli

Chicken a l'Orange
Uses from this basket: Oranges

• 2 chicken breasts, cut into strips
• 1 beaten egg
• 1 T water
• ~1/2 cup cornstarch
• 2 T butter
• 1/2 c brown sugar
• 1/4 c soy sauce
• 1/2 c orange juice
• 1/4 c vinegar
• 1 T cornstarch in 2 T water

Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Brown in butter until golden brown and place in shallow baking pan. Combine remaining ingredients except cornstarch slurry and bring to a boil. Add cornstarch slurry as needed for a thin sauce. Pour over chicken pieces and bake, covered, at 350 degrees for 15 minutes. Remove cover and bake an additional 10 minutes. Serve over rice.

Oven Roasted Broccoli
Uses from this basket: Broccoli
Other produce: Garlic

• 4 small bunches broccoli, cut into florets (somewhere between 1-1/2 and 2 pounds)
• 3 T olive oil
• 3 cloves garlic, minced
• 3/4 tsp kosher salt
• 3/8 tsp black pepper
• 1/3-1/2 cup panko bread crumbs
• 1/2-1 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place the broccoli in a mixing bowl and toss with olive oil, garlic, salt, and pepper and set aside.

Spread the panko into a 9x13 metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove from the oven and add to the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until broccoli is tender, about 10 minutes. Remove from the oven and sprinkle cheese on top.