This recipe is an old favorite that I changed up just a little to make it fructose-malabsorption friendly. It’s a great little dish for two but you could easily double it if necessary. I’m still harvesting the last of the fresh herbs from my garden and they really give this a recipe a flavor boost!
Start by pounding two chicken breast halves between two sheets of plastic wrap until they are about 1/4″ thick.
In a medium bowl, combine a can of mandarin orange slices, drained (reserving juice), 1 cup of fresh spinach chopped, 1/2 cup of cooked orzo (rice shaped pasta) or quinoa if you’re avoiding pasta.
Add herbs and salt and pepper to the stuffing ingredients. I used a combination of fresh and dried herbs but you can use what you want. I had 2 Tbsp. of fresh lemon thyme, 2 tsp. of dried tarragon and 1/2 tsp. each of sea salt and pepper. The original recipe called for chopped onion and garlic but I left it out to make this recipe FODMAP friendly.
Put about 1/3 cup of stuffing down the middle of each breast. Fold the sides over and secure with wooden picks if necessary.
Lightly oil the bottom of a baking dish and spread the remaining stuffing in the dish. Place the stuffed breasts on top of the stuffing. Then, in a small bowl mix 1/2 cup of the reserved mandarin liquid, 1 tsp. of cornstarch and 1 tbsp. of brown sugar. Stir well and microwave on high for one minute to two minutes or until mixture begins to thicken slightly.
Stir well and pour over the chicken. Bake at 350 for about 40 minutes or until chicken is cooked through.