Orange and Ginger Chicken

Chicken dinner in 30 minutes? Try crispy chicken with a kick of ginger complete with tasty orange rice. MORE+ LESS-

By Betty Crocker Kitchens

May 6, 2009

cup uncooked basmati or regular long-grain white rice

cups Progresso™ chicken broth (from 32-oz carton)

egg

tablespoons milk

cup Original Bisquick™ mix

1/2

teaspoon ground ginger

1 1/2

teaspoons grated orange peel

boneless skinless chicken breasts (about 1 1/4 lb), each cut in half

1/3

cup canola or vegetable oil

tablespoons orange marmalade

1/4

cup sliced almonds

tablespoon chopped fresh parsley

medium orange, cut into 8 slices

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1

In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.
2

Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.
3

In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).
4

When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.