Lady Bird Johnson - Duck a l'Orange

by Lisa
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1 or 2 “lemon pepper” supper market cooked chickens – Cut into serving pieces
1 jar orange marmalade
Cooked shrimp (optional)
Pineapple juice
Pineapple slices

Preparation: In a serving dish, arrange chicken pieces. Add ¼ inch pineapple juice, pouring over the chicken. Top each piece of chicken with a dollop of marmalade. Add pineapple slices (one per person) Add shrimp if desired. Bake at 350 for 30 minutes. Serves six to twelve. (Olga Hirshhorn)


- Recipe courtesy of Nancy Ellison



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