3 lg. whole broiler fryer chicken breasts
1/2 tsp. salt, divided
1/4 c. butter
2 tbsp. flour
1/4 tsp. dry mustard
1/4 tsp. cinnamon
1/8 tsp. ginger
1 1/2 c. orange juice
3 c. hot cooked rice

Halve breasts. Sprinkle with 1/4 teaspoon salt. Brown in butter in skillet. Remove breasts from skillet. Add flour, sugar and spices and remaining 1/4 teaspoon salt to drippings in skillet; stir to a smooth paste. Gradually add orange juice to make sauce.

Place chicken breasts in baking pan and cover with sauce. Save enough sauce to add for the final 10 minutes of baking when breasts have been nestled in rice. (I make extra sauce.) Bake until tender, 350 degrees.