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Chicken with Orange-Pecan Rice




Source of Recipe


Penny


List of Ingredients




Chicken with Orange-Pecan Rice

1 (6.25-ounce) package fast-cooking long-grain and wild rice
mix
2 cups orange juice
1/4 cup chopped pecans
1 (2-ounce) jar diced pimientos -- drained
4 skinless, boneless chicken breast halves (about 1 pound)
Chopped fresh parsley -- if desired
Orange wedges -- if desired




Recipe



Heat oven to 350F. Grease square pan, 8 × 8 × 2 inches. Mix uncooked
rice, contents of seasoning packet, orange juice, pecans and pimientos
in pan. Place chicken on rice mixture.

Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of
chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle with parsley. Garnish with orange wedges. Serves 4.

Per Serving: 388 Calories; 7g Fat (16.6% calories from fat); 34g
Protein; 47g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 569mg
Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit;
2 Fat.