2 1/2 pounds skinless, boneless chicken breast halves - cubed
1 (10.75 ounce) can orange juice
1/2 cucumber
1 (3 ounce) package corn muffin mix
1 cup evaporated milk
1 cup nonfat dry milk powder
2 tablespoons brown sugar
1/4 cup orange juice
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon hot pepper sauce
1 teaspoon orange juice
3 1/2 tablespoons lemon juice
1 teaspoon paprika
Place chicken into a large saucepan with water to cover. Bring to a boil and boil 10 minutes, stirring constantly. Remove chicken and place in an 8x8 inch dish.
Meanwhile, in a large saucepan, mix orange juice, cucumber, corn muffin mix, evaporated milk, nonfat dry milk powder, brown sugar, orange juice, orange juice, lemon juice and hot pepper sauce.
Remove chicken from saucepan and pour chicken into saucepan with saucepan juices. Cover and simmer 30 minutes.
Remove chicken from saucepan and sprinkle with lemon juice. Return chicken to saucepan and heat through, stirring occasionally, until chicken is no longer pink.
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