 This recipe for Orange Crusted
Chicken with Berry Brown Rice was submitted by Maya Kline, Boise,
ID.
Orange
Crusted Chicken with Berry Brown Rice
- 3/4 cup all-purpose flour
1 tablespoon grated orange peel
1/2 cup milk
- 4 boneless, skinless chicken
breast halves
6 tablespoons butter or margarine - divided use
3 tablespoons slivered almonds - divided use
1 garlic clove, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup dried cranberries
3/4 cup orange juice - divided use
1/2 cup water
1 cup instant brown rice
1 teaspoon cornstarch
Orange slices
Dried cranberries
- In shallow dish, mix together
flour and orange peel.
- In shallow bowl, pour
milk.
- Dip chicken first in milk,
then in flour, dredging to coat.
- In large frypan, place
4 tablespoons of the butter over medium heat. Add chicken and
cook, turning, about 20 minutes or until fork can be inserted
with ease.
- While chicken is cooking,
in medium saucepan melt remaining 2 tablespoons butter. Add 2
tablespoons of the almonds and garlic over medium heat, stirring
constantly about 1 minute. Add allspice, cinnamon and cayenne
pepper; stir to mix. Add cranberries, 1/2 cup of orange juice
and water; bring to a boil. Add rice, reduce heat, cover and
simmer 10 minutes or until liquid is absorbed.
- To serve, place rice in
center of platter. Arrange chicken around rice.
- Add remaining 1 tablespoon
almonds to frypan and saute, stirring, about 1 minute. Add remaining
1/4 cup orange juice to pan and stir in cornstarch dissolved
in 1 tablespoon water.
- Drizzle sauce over chicken.
Garnish with orange slices and dried cranberries.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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