Serves: 4
Total Calories: 4,511

3 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cooked white rice
1 to 1 3/4 pound Bread Bowl
SAUCE
1/3 cup frozen orange juice concentrate
1/4 cup champagne
2 tablespoons butter
1/2 teaspoon ground ginger

1. Preheat the oven to 375°F. Spray a medium-sized baking pan with nonstick cooking spray.

2. Combine the sauce ingredients in a small saucepan, and simmer over low heat. When well-blended and heated through, turn off the heat.

3. Sprinkle the chicken with salt and pepper, and place in the baking pan skin side up. Bake for 35 minutes, then cover with the sauce. Continue to bake another 20 minutes, or until the chicken is no longer pink inside when cut with a knife. Remove the chicken from the oven and cut into bite sized pieces. Reduce the oven temperature to 350°F.

4. Spoon the rice in the bottom of the bread bowl. Top with the chicken and sauce.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 4,511
Calories from Fat: 76

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Spicy Lamb Easter Basket
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Turkey Cranberry Pot Pie
Sweet Potatoe Shepherd's Pie
Sir George's Royal Cranberry Sauce
Chef Salvatore John Campagna's Christmas Tenderloin
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