|| candle business ||  homeschool stuff || || tasty weight loss suckers || business articles |||   || coupons || perfect pumpkin pie treats  || contact || If you haven't tried any of the bright smelling soy and palm wax alternative candles available from my Simple Treasures online store yet, be sure to do so soon.  Also available: hypoallergenic spa products, room sprays, potpourri wax melts, and multi-purpose sprays in lovely citrus scents.

SWEET ORANGE & CHILI PEPPER CHICKEN In a large container mix together the following: 2 1/2 lbs. fresh (or thawed) chicken breast strips 1/2 cup sour cream FRESH orange juice and half the zest from 1 large orange (reserve reminaing zest to use in sauce recipe below) 1/2 tsp. garlic salt 1/2 tsp. sea salt 1/2 tsp. ground red chili pepper 1/2 tsp. red chili pepper flakes 3 T. honey     Allow to marinate in refrigerator for 2-4 hours.  The sour cream, fresh citrus juice and honey will tenderize the chicken as the flavors soak into the meat.  Preheat the oven to 350 degrees. Lightly oil a heavy baking pan (cast iron if you have it).       Remove the chicken from the marinade -- discard this remaining marinade! -- onto waxed paper, but don't pat dry.  In a large bowl or ziplock bag, dredge the chicken in the following mixture: 1 cup ground pecan meal 1/2 cup flour 1/4 tsp. ground red chili pepper 1/4 tsp. sea salt 2 tsp. sesame seeds

Place the chicken in the pan and sprinkle with extra sesame seeds if you like.  (Sesame seeds are calcium-rich, btw.)      The chicken will take 25-35 minutes to bake, depending upon the thickness of the chicken strips you've used.  If you've used whole boneless breasts, the cooking time will be a little longer still.

While the chicken is baking, make a sauce to serve with it by stirring together the following in a saucepan over low heat for at least 20 minutes (stir frequently): 1 small can frozen orange juice concentrate 1 tsp. red chili pepper paste (I like the southwestern variety, but you could also try the Thai version if you have that on hand and prefer that taste) 1/2 cup sherry or white wine (or use a combination of apple juice & balsamic vinegar) 2 tsp. honey 1 T. worcestershire sauce 1/2 tsp. dijon mustard the reserved orange zest from the first part of the recipe 1 large can of mandarin oranges, broken into pieces salt and white pepper to taste Plate the hot chicken onto a bed of rice -- I like basmati -- and spoon the sauce over the top.  For those of you with less adventurous palates, cut the marinating time and decrease the amounts of ground and flaked red chili pepper and the pepper paste, but don't eliminate them altogether or the recipe will be quite bland.

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