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INGREDIENTS

• 8 boneless chicken breast halves
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 teaspoons fresh orange zest
• 5 tablespoons butter
• 1/4 cup white wine
• 1 1/4 cupsorange juice
• 1/4 teaspoon thyme
• 1 teaspoon marjoram
• 1/3 cup sliced almonds, toasted
• 1 (11ounce)can mandarin oranges, drained

DIRECTIONS

1. Pound chicken breasts between sheets of wax paper to flatten slightly.
2. Combine flour, salt, garlic powder, paprika and orange peel in plastic bag.
3. Shake chicken in bag to coat.
4. Melt butter in skillet, brown chicken, and remove to shallow baking dish.
5. Pour off all but 3 tbsp fat from browning pan.
6. Add wine, juice, thyme, and marjoram to pan and bring to a boil.
7. Pour over chicken.
8. Bake at 350º for 15 minutes.
9. Top with almonds and oranges.
10. Bake for another 15 minutes.

INGREDIENTS

• 1 (12ounce)bag fresh cranberries
• 3/4 cup sugar
• 1 (8ounce)canfrozen concentrate orange juice
• 1 apple, peeled and diced
• 1 (1/3ounce)box sugar-free orange gelatin
• 1/3 cup Grand Marnieror apricot brandy
• 1 (11ounce)can mandarin oranges, drained

DIRECTIONS

1. Combine cranberries, apple, sugar and orange Juice, bring to a boil then reduce to slow simmer till cooked through (about 45 min) remove from heat add Jello and Grand Marnier (or Brandy) and stir till Jello is dissolved.
2. Chill overnight, decorate with Mandarin slices.

INGREDIENTS

• 12 (2ounce)plain croissants
• 1 (18ounce)jar orange marmalade
• 6 ouncesorange juice
• 10 eggs
• 2 cupscream or half-and-half
• 2 teaspoonsalmond extract
• 1grated fresh orange, rind of

DIRECTIONS

1. Spray two 3-quart glass baking dishes with non-stick pan spray.
2. Or grease baking dishes with butter.
3. Cut croissants lengthwise with bottom being about 2/3 and top sliver 1/3 and arrange six in each baking dish.
4. Thin marmalade with orange juice and spoon some over each bottom half of croissant.
5. Replace croissant tops.
6. Beat eggs, cream, extract and rind.
7. Pour over croissants.
8. Spoon remaining thinned marmalade on top as a glaze.
9. Allow to soak overnight.
10. Bake at 350 degrees for 45 minutes or until firm.
11. Serve hot, garnished with orange slices and strawberries.
12. May also be topped with a spoonful of whipped cream.
13. Note: I can easilly buy Croissants in the bakery section of my supermarket (Sara Lee brand also has a frozen variety) However I found that the ones I get are very large so I have to cut them to fit in a baking dish and may not get all 6 in (usually use 13 x 9 inch glass pans), but it will work fine as long as you fill the pan even if you need to use less than 6 croissants, Also if I’m taking these to a friends house I will use those throw away aluminum baking tins.