CITRUS CHICKEN

3 boned chicken breasts, halved, skinned & slightly flattened
l/4 cup melted butter
l tbsps. orange liqueur
6 thin slices cooked ham
flour
2 slightly beaten eggs
2/3 cup finely dry seasoned breadcrumbs
l stick butter, cut into bits
2 cups fresh orange juice
l tbsps. tarragon
l tsp. grated orange peel
l/2 tsp. salt
6 l/2″ thick orange slices
Grated orange peel, finely minced parsley
Prehat oven 400. Place chicken breast halves on a flat surface,
smooth side down. Brush with melted butte mixed withliqueur. Place
one slice of ham on each breast and roll up, securing with toothpick
Roll in flour. Shake off excess. Dip in beaen egg, then toll in
breadcrumbs. Arrange in a buttered shallow baking pan. Dot with
butter its. Bake for l5 mins. turning once. Mix together orange
juice, tarragon, orange peel and salt. Pour over chicken. REduce
oven emp. to 350 Cover and bake 35 mins. longer, turning and basting
occasionally. Remove toothpicks from chicken. Place each chicken
roll on an orange slice on heated serving platter and spoon sauce
over chicken. Garnish with additional grated orange peel and some
finely minced parsley.
Bon Appetit
Serves 6