|1 cup||Uncooked Rice|
|1 cup||Orange Juice|
|⅓ cup||Golden Raisins|
|3 Tbsp||Butter, divided|
|¼ cup sliced||Almonds (didn't use them, don't like the flavor of almonds in cooking)|
|4||Boneless, skinless chicken breast halves|
|¼ cup||Orange Marmalade|
|¼ cup sliced||Green Onions|
- Combine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes. When rice is done, stir in the raisins.
- While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.
- Melt remaining 2 tablespoons butter in skillet. Add chicken; cook on both sides until no pink remains. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.
Helpful Tips:Nutrition Facts: Calories 524, Total Fat 17 g, Cholesterol 99 mg, Sodium 774 mg, Total Carbohydrate 59 g, Dietary Fiber 2 g, Protein 33 g