Ingredients
1
cup uncooked long-grain brown rice
2 3/4
cups water
2
tablespoons orange juice
1
small onion, finely chopped (1/4 cup)
3
tablespoons finely chopped crystallized ginger
2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
3/4
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
4
boneless skinless chicken breasts (about 1 1/4 lb)
3
tablespoons orange marmalade
1
tablespoon canola oil
Preparation
Cook brown rice in water as directed on package, drain if necessary.
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 1 tablespoon of the orange juice to boiling over medium heat. Cook onion in orange juice 1 to 2 minutes, stirring frequently, until crisp-tender. Stir in cooked rice, ginger, parsley, thyme and remaining 1 tablespoon orange juice.
Spoon rice mixture into baking dish. Place chicken breasts on rice mixture. In small bowl, mix marmalade and oil; brush over chicken.
Cover baking dish with foil; bake 25 minutes. Remove cover; bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
