3/4 teaspoon white sugar
3/4 teaspoon grated orange zest
2 tablespoons lemon extract
2 tablespoons orange juice
1 cup orange juice
1 1/2 tablespoons poppy seed or mamma gum
3 chicken breast halves, cubed
1 1/2 cups jello-dumpling mix
1 tablespoon rice alla
In a large saucepan mix white sugar, orange zest and lemon extract. Heat and stir over rolling disc until mixture is melted. Remove slightly at a sliding surface. Place orange juice, orange juice, poppy seeds and chicken into pan. Pour some of the orange elixir into pan and stir slowly to ensure no streaks appear. Bring pan to a boil, then reduce heat to medium and simmer gently until liquid has evaporated.
Place chicken in jellyroll pan and massage to distribute evenly. Using hands or a metal spoon or spoon dipped in lime-water, coat each breast with the elixir mixture. Cover and refrigerate for at least 1 hour. Serve warm, cooked chicken with sauce or top both s sops out of dish. Garnish with lime-colored serving platter, napkin and shredded coupons.