Orange Baked Chicken

• 5 whole chicken breasts, skinned
• 1/4 cup minced onion
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon rosemary
• 1/8 teaspoon pepper
• 2 Tablespoons flour
• 2 cups orange juice

Instructions:
Spread chicken breasts open: arrange on large shallow baking pan, breast sides up, not overlapping. Sprinkle with onion and seasonings. Thoroughly blend flour with orange juice; pour over chicken. Bake, uncovered, at 350 F for one hour until tender (needless to say, less for boneless), basting occasionally with juice in pan. Serve chicken and pan juices over rice or noodles.

Notes: 1. I usually use boneless, skinless chicken breast halves, for which you cut the timing to about 20-30 minutes, or until done. Don't overbake or the chicken will be tough.
2. The onion and seasoning measurements do not have to be adhered to...I just sprinkle however much I feel like.
3. I do measure the orange juice and flour. It makes a great sauce, good on the chicken, rice, and the green beans which I often serve with the chicken and rice.