From The Boston Globe, December 14, 1983 ... I served this with brown rice and a veggie stir fry.

ORANGE CHICKEN

Serves 6 - 350 degree oven

4 chicken breasts

1 tbsp minced, fresh gingerroot

1 tsp minced garlic

3 tbsp soy sauce

1 cup orange juice

Place chicken, skin side up, in baking pan.  Sprinkle the ginger and garlic over the chicken.  Drizzle the soy sauce and orange juice over the top. Cover with plastic wrap and refrigerate until 1 hour before cooking.  Baste frequently.

Preheat oven.  Remove plastic wrap, and place baking pan in oven for 1 hour, basting every 10-15 minutes. Run it under the broiler if you wish to brown it more.

Concentrate the marinade by boiling for a few minutes, and serve as a sauce.

REVIEW:  Really not that great, and now I'm not sure what I can do about the leftovers ... perhaps a strange orange-y chicken salad (?).