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1 Tbsp. butter or margarine
4 boneless skinless chicken breasts
Salt
Pepper
1/2 cup chopped onion
1/3 cup sliced celery
1 pkg. Riceland Seasoned Long Grain & Wild Rice
1 cup water
1/2 cup orange juice
2 tsp. grated orange rind
1 cup cranberry-orange sauce or relish
In medium nonstick skillet, melt butter. Place chicken breasts in skillet; sprinkle to taste with salt and pepper. Cook chicken over medium heat until browned on both sides. Remove chicken from skillet. Add onion and celery to drippings in skillet. Cook and stir over medium heat until onion is tender, about 3 minutes. Stir in contents of rice (both packets), water, orange juice and orange rind. Bring to boil; stir. Place chicken on top of rice. Reduce heat to simmer; cover and cook 20-25 minutes or until rice is tender. Spoon rice onto 4 individual serving plates. Place one chicken breast on each plate; spoon cranberry-orange relish over chicken.
Serves 4
| Calories: | 490 |
| Total Fat: | 11g |
| Saturated Fat: | 3.1g |
| Cholesterol: | 80mg |
| Sodium: | 319mg |
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