Orange Crusted Chicken with Berry Brown Rice

This terrific recipe for Orange Crusted Chicken with Berry Brown Rice was submitted by Maya Kline of Boise, Idaho.

Recipe Ingredients:

3/4 cup all-purpose flour
1 tablespoon grated orange peel
1/2 cup milk
4 boneless, skinless chicken breast halves
6 tablespoons butter or margarine - divided use
3 tablespoons slivered almonds - divided use
1 garlic clove, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup dried cranberries
3/4 cup orange juice - divided use
1/2 cup water
1 cup instant brown rice
1 teaspoon cornstarch
Orange slices for garnish (optional)
Dried cranberries for garnish (optional)

Cooking Directions:

1. In shallow dish, mix together flour and orange peel.
2. In shallow bowl, pour milk.
3. Dip chicken first in milk, then in flour, dredging to coat.
4. In large skillet, place 4 tablespoons of the butter over medium heat. Add chicken and cook, turning, about 20 minutes or until fork can be inserted with ease.
5. While chicken is cooking, in medium saucepan melt remaining 2 tablespoons butter. Add 2 tablespoons of the almonds and garlic over medium heat, stirring constantly about 1 minute. Add allspice, cinnamon and cayenne pepper; stir to mix. Add cranberries, 1/2 cup of orange juice and water; bring to a boil. Add rice, reduce heat, cover and simmer 10 minutes or until liquid is absorbed.
6. To serve, place rice in center of platter. Arrange chicken around rice.
7. Add remaining 1 tablespoon almonds to skillet and sauté, stirring, about 1 minute. Add remaining 1/4 cup orange juice to pan and stir in cornstarch dissolved in 1 tablespoon water.
8. Drizzle sauce over chicken. Garnish with orange slices and dried cranberries, if desired.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.