Chicken and Rice A l'Orange Courtesy Of: The U.S. Rice Federation Chicken and Rice A l'Orange Serves 4 250 mL or 1 cup Uncooked rice 250 mL or 1 cup Water 5 mL or 1 tsp Salt 45 mL or 3 Tbsp Butter 60 mL or 1/4 cp Sliced almonds 4 Boneless skinless chicken breast halves 60 mL or 1/4 cup Orange marmalade 60 mL or 1/4 cup Sliced green onions 250 mL or 1 cup Orange juice Orange slices for garnish In medium saucepan, combine rice, orange juice, water and salt. Bring to boil, stirring once or twice. Reduce heat; cover and simmer 15 minutes. While rice is cooking, in large skillet over medium heat, melt 1 tbsp (15 mL) of the butter. Add almonds; cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.

Melt remaining 2 tbsp (30 mL) butter in skillet. Add chicken; cook for about 5 minutes on each side until golden and cooked through. Add orange marmalade to skillet and stir to coat chicken.

To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.