Orange chicken

Orange chicken is one of the mouthwatering recipes, served hot with rumali paratha and rice this recipe taste well and looks beautiful to the eyes.
Ingredients

• 1 large chicken breast, (Chicken Breast should be skinned and boned. )


• 1/2 cup rice, Cooked


• 1/4 teaspoon orange rind, Finely Shredded


• 1 dash cinnamon, Ground


• 1/2 cup orange juice


• 1 1/2 teaspoons cornstarch


• 2 tablespoons walnut meats, Broken


• 2 cucumber roses (optional)
  

Preparation

• Halve chicken breast lengthwise.


• Place one portion, boned side up, between two pieces of clear plastic wrap.


• Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick.


• Remove plastic wrap.


• Sprinkle chicken with salt to taste.


• Repeat with the remaining portion of chicken.


• In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon.


• Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges.


• Fold in sides, roll up jelly-roll style, starting with one end.


• Repeat with the remaining rice-orange peel mixture and chicken portion.


• Place chicken rolls, seam side down, in a shallow baking dish.


• Cover with vented clear plastic wrap.


• Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes.


• Transfer chicken rolls to a serving platter.


• For orange sauce, in a 1-cup measure stir together orange juice and cornstarch.


• Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds.


• Stir in broken walnut meats.


• Spoon the orange sauce atop the chicken rolls on the serving platter.


• Garnish with cucumber roses, if desired.