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Orange Chicken Breasts with Rice

Guest Author - Sandy Moyer

Orange Chicken Breasts with Rice

Here's a tasty one-pan chicken dish that's quick and easy to prepare on a busy weeknight. Add a tossed green salad for a complete, family-pleasing, winter meal.

  • 2 T. canola oil
  • 6 boneless, skinless chicken breast halves
  • 2-1/2 cups canned chicken broth - regular or low-fat
  • 3/4 cup orange juice
  • 1-1/2 cups long-grain rice (uncooked white rice - regular, not instant)
  • 1 cup chopped onion
  • 2 T. chopped fresh parsley
  • 2 T. chopped fresh chives
  • 2 medium size naval oranges, peeled and separated into slices

Preparation -
In a large, heavy skillet, saute the chicken breast halves over medium heat for about 20 to 25 minutes or until cooked and lightly browned. Remove the chicken from the skillet, wrap in foil to keep warm; set aside. Pour the chicken broth and orange juice in the skillet. Stir in the rice and chopped onion. Heat to a low boil. Reduce heat to medium. Cover and cook over medium heat for about 15 minutes or until the rice is tender. Stir the mixture. Place the cooked chicken breasts back in the skillet, over the rice mixture. Cover and heat on low for about 5 minutes or until the chicken is heated through. Add the parsley, chives, and orange slices. Cover and heat on low for about 2 more minutes. Makes 6 servings.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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