This is all about citrus - something refreshing to zap away all that winter moodiness. It reminds us that spring is around the corner and in parts of the world it’s already arrived!  Try this recipe with seasonal Roasted Vegetables or Roasted Onions to keep the cleanup to a minimum!

Ingredients

• 6-9 Boneless Chicken Breasts
• 1 C Bread Crumbs
• 1 Tsp Salt
• 1-2 Tsp Grated Orange Peel
• 2 Eggs
• 1/3 C Orange Juice
• 6 Tbsp Melted Butter

Preparation

1. In a shallow dish; combine bread crumbs, salt, and grated orange peel.
2. In another shallow dish beat eggs until combined and then add orange juice and stir until well mixed.
3. Using tongs dip chicken breasts first into orange juice/egg mixture and then into bread crumb mixture, coating well. Set aside on a rack to dry slightly.
4. Meanwhile in 375 F oven melt 6 tbsp. (more if needed) butter or margarine in 9x13 baking dish.
5. Remove from oven and arrange chicken breasts, coating each side with butter. Bake 30 to 45 minutes until golden brown and chicken is cooked.
6. Serve with quartered orange sections and squeeze juice over chicken. If browning too quickly cover loosely with foil during end of cooking time.
7. You may use any cut of chicken but if using other cuts with bone in or skin on you must adjust the cooking time.

White wine suggestions to try:

• Penninsula Ridge Chardonnay VQA
• Casablanca Del Bosqu Chardonnay/Sauvignon (Chiles)
• La Frenz Chardonnay (British Columbia)
• Marc Bredif Vouvray 2003 (France)