skinless, boneless chicken breast halves
(14 1/2oz) Swanson Chicken Broth
uncooked regular long-grain white rice
chopped fresh parsley (or 1 tbs dried parsley flakes)
nonstick skillet over medium-high heat, cook chicken 10
minutes or until browned. Set aside. Stir in broth, orange
juice and onion. Heat to a boil. Stir in rice. Reduce heat to
low. Cover and cook 10 minutes. Return chicken to skillet.
Cover and cook 10 minutes more or until rice is done and most
of liquid is absorbed. Remove chicken to platter. Stir parsley
into rice mixture. Serve chicken over rice.
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