The combination of orange juice, orange zest, capers and parsley, give these chicken breasts a full flavour make-over. The dish is zesty, tangy and fresh. Serve with a light salad or anything you fancy.
This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and not so tart. - 14 Jan 2003 (Review from Allrecipes US | Canada)
I just made this for dinner tonight. While the chicken was cooking I was able to chop the parsley and grate the orange zest so prep was easy. I served it over rice. I asked my family what they would rate it and my brother the chef looks at me and goes "This is good. The chicken is actually tender. You always overcook chicken." Thanks, Davey. Anyway, everyone liked it but we all thought the sauce needed more balance, it was just too sweet. When I make this again I think I'll add some chicken stock to the orange juice. Also, some salt is needed. - 10 Jul 2003 (Review from Allrecipes US | Canada)
Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar. - 29 Sep 2010 (Review from Allrecipes US | Canada)