Chicken With Gingered Brown Rice Stuffing

Recipe Ingredients

1 tablespoon	15ml	Orange Juice
1/4 cup	15g / 0.5oz	Finely-chopped onion
2 cups	320g / 11oz	Cooked brown or white rice
3 tablespoons	45ml	Finely-chopped crystallized ginger
2 tablespoons	30ml	Chopped fresh parsley
		= (or 2 tspns dried parsley flakes)
1 tablespoon	15ml	Orange Juice
3/4 teaspoon	3.8ml	Chopped fresh thyme leaves
		= (or 1/4 tspn dried thyme)
4		Boneless skinless chicken breast halves - - (abt 1 lb total)
1 tablespoon	15ml	Orange juice
1/4 teaspoon	1.3ml	Cinnamon

Recipe Instructions

Heat oven to 350 degrees. Heat 1 tablespoon orange juice to boiling in 2-quart saucepan over medium heat.

Cook onion in orange juice, stirring frequently, until crisp-tender. Stir in rice, ginger, parsley, 1 tablespoon orange juice, and the thyme. Spoon rice mixture into greased square baking dish, 8 by 8 by 2 inches.

Place chicken breasts over rice mixture; brush with 1 tablespoon orange juice; sprinkle with cinnamon. Cover and bake 30 minutes.

Remove cover; bake 15 to 20 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

This recipe yields 4 servings.

Per Serving: 240 calories (35 calories from fat); 27g protein; 4g fat (1g saturated fat); 26g carbohydrate; 60mg cholesterol; 2g dietary fiber; 70mg sodium.

Source:
Cookbook Digest, Mar/Apr, 1996

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