Chicken Breasts for Two

Tzeenj

Ingredients:
Chicken breasts
Rice
One head garlic
Beans (see below)
Molasses
Fresh broccoli
Chicken stock
Parsley
Oregano
Thyme
Soy sauce
Paprika
Fresh Parsley
Orange
Buttter

Take two HUGE chicken breasts (biggest you can get - not deboned, you get less meat if they're deboned). Debone and trim them yourself. Cut slits from end to end up and down the length and stuff slits with fresh roasted garlic. Lightly brush misture of molasses and soy sauce over breasts, sprinkle oregano, paprika and thyme overtop. Place in butter-greased roasting pan. Add enough water to cover the bottom of the pan to about three-fourths to one inch. Cover in aluminum foil and place in oven pre-heated to 350 degrees.

Cook one cup of rice (wild rice if possible) in chicken stock (preferrably home made) with parsley added to the water. When done, combine with half cup of cooked beans (up to you - something hearty and earthy in flavour). Place on plate and surround with cooked fresh (not frozen) steamed broccoli. Place one breast on top of each pile of rice. Nap breast with pan drippings.
Garnish with parsley sprigs and thinly sliced orange segments.

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