Oven 'Fried' Chicken with Orange Rice

Here is another recipe along the lines of bland, not boring.  It is for a mock fried chicken which is baked with rice, all with an orange accent. 







What you need:

Boneless, skinless chicken breasts
1 1/2 cups instant rice
10 ounces orange (or orange pineapple) juice
Fennel
2-3 Oranges (or blood oranges!)
Tarragon (4 Tablespoons fresh or 2 T dried, divided in half)
2 cups corn flakes
2 eggs, lightly beaten
Salt and Pepper to taste

Chop fennel and tarragon, divide.  Mix rice with juice and add in a bit of the fennel and half the tarragon.  Put in a sprayed 9 x 13 baking dish.  Place some of the fennel and peeled oranges over the rice. 

Crush the corn flakes with remainder of tarragon and pepper to taste.  Set aside on platter or large dish.  Set the lightly beaten eggs in a dish next to the corn flakes.  Egg wash the chicken breast before coating with the corn flake mixture.  Place on top the rice.  Repeat for each breast.  Cover with remainder of fennel and oranges.  Add a little of the peel in pieces large enough to remove before serving. 

Cover. Bake at 350 degrees for an hour to 1 1/2 hours, depending on the size of the chicken breasts.  The last 30 minutes should be uncovered.