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1
Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
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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.
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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.
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4
Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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5
Heat reserved marmalade mixture over medium heat and pour evenly over chicken.
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