2 lbs., 7 oz. chicken breast
5 tbsp. + 2 tsp. all-purpose flour
3 tbsp. + 2 1/2 tsp. frozen orange juice
2 tbsp. + 2 5/8 tsp. liquid butter
3/4 tsp. ground ginger
7/8 tsp. low sodium soy sauce

8 SERVINGS:

3 lbs., 4 oz. chicken breast
7 tbsp. + 2 tsp. all-purpose flour
5 tbsp. + 1/3 tsp. frozen orange juice
3 tbsp. + 2 1/2 tsp. liquid butter
1 tsp. ground ginger
1 1/4 tsp. low sodium soy sauce

10 SERVINGS:

4 lbs. chicken breast
9 tbsp. + 2 tsp. all-purpose flour
6 tbsp. + 1 tsp. frozen orange juice
4 tbsp. + 2 3/8 tsp. liquid butter
1 1/4 tsp. ground ginger
1 1/2 tsp. low sodium soy sauce

Dredge chicken with flour. Place on greased baking pans, enough apart to allow browning. Brush with melted butter. Lightly brown in 325 degree oven for 45 minutes. Combine orange juice, butter, ginger, and soy sauce. Brush on hot chicken generously. Return to oven at 325 degrees. Bake for 20 minutes or until browned nicely and chicken is tender. Watch that is does not become too brown during baking. Thicken drippings with flour for sauce to pour over chicken when serving.