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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
551
Total Fat
12g
0%
Saturated Fat
4g
0%
Sodium
696mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
1g
0%
Protein
57g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Other Carbohydrate; 6 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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