Orange Chicken

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from Lauri Barbanel

10 boneless chicken cutlets
cake meal or flour
2 cups orange juice
1 lemon, zested, juiced
1 orange, zested
1 tablespoon fresh ginger
4 tablespoons honey
salt and pepper
pinch rosemary
2 oranges, peeled and sliced

Mix flour with salt and pepper. Dredge chicken in flour. Sauté chicken in a skillet. Put it into an ovenproof baking pan.

Mix the orange juice, lemon zest, orange zest, ginger, lemon juice and honey together. Pour the sauce over the chicken.

Place one orange slice on each piece of chicken.

Bake at 350 for 35 minutes.

**Freezes well. Great for Pessach.

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