1 cup orange juice
1 teaspoon brown sugar
1 cup butter, melted
3 tablespoons all-purpose flour
1 1/2 pounds skinless, boneless chicken breast halves
8 dill pickles, halved
In a large saucepan, cook orange juice and brown sugar over medium heat, stirring occasionally, until sugar dissolves.
In medium bowl, cream together butter and flour. Stir chicken into pan, coating well. Cook for 1 minute, then stir in orange juice. Continue to cook for another minute, then add, mixing thoroughly. Pour mixture over chicken. Heat through, stirring constantly, and remove from pan.
Cut skin from chicken, place in a shallow baking dish or roasting rack, and cool completely. Remove chicken from rack and invert onto a dish. Cover chicken with aluminum foil and refrigerate until cool enough to handle.
Cut remaining layers of chicken into 13 pieces and place in refrigerator. Cover with orange marinade and refrigerate until cool enough to handle. Carefully remove foil from chicken parts and place on a plate, turning once. Remove foil from chicken pieces and scatter marinade over chicken parts and marinade on top of pan.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Turnpan, and microwave chicken an additional 20 seconds. Reduce oven temperature to 350 degrees F (175 degrees C). Cook cooking time to 30 minutes longer or until chicken is no longer pink in center, turns golden brown and juices run clear. Turn back pan, and microwave chicken for an additional 2 minutes. Remove foil from pan and cook for a few more minutes.