4 whole chicken breasts
1/2 tsp. salt
1/4 c. butter
2 tbsp. flour
1/8 tsp. cinnamon
Dash of ginger
1 1/2 c. orange juice
1/2 c. slivered almonds
1/2 c. seedless raisins
1 c. orange sections
4 c. hot cooked rice

Wash and dry chicken. Split breasts. Sprinkle with 1/4 teaspoon salt. Heat butter in large skillet. Brown chicken lightly. Remove.

Mix flour, remaining salt, cinnamon and ginger. Blend into pan drippings to make a smooth paste. Add orange juice. Cook, stirring constantly, until sauce thickens. Return chicken to skillet and add almonds and raisins. Cover. Cook over low, heat about 45 minutes or until chicken is tender. Add orange sections. Heat through. Serve chicken and some of the sauce on a bed of rice. Pass remaining sauce. Serves 6-8.