Sweet Orange Baked Chicken

 

1

box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)

1/2

cup sliced almonds, toasted

2

tablespoons butter or margarine

8

boneless skinless chicken breasts (3 lb)

1/2

teaspoon salt

1

cup orange marmalade

1/4

cup honey

2

tablespoons Dijon mustard

2

teaspoons chopped fresh thyme leaves

• 1 Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
• 2 Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
• 3 In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
• 4 Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 5 Heat reserved marmalade mixture over medium heat and pour evenly over chicken.