Sweet Orange Baked Chicken

Enjoy the taste of orange in this delightful rice and chicken recipe - perfect for dinner. MORE+ LESS-

By Betty Crocker Kitchens

November 24, 2011

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

1/2

cup sliced almonds, toasted

tablespoons butter or margarine

boneless skinless chicken breasts (3 lb)

1/2

teaspoon salt

cup orange marmalade

1/4

cup honey

tablespoons Dijon mustard

teaspoons chopped fresh thyme leaves

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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.