Mango Chicken with Orzo

  • Yield: servings


-- (For Chicken)
2tablespoons olive oil
2tablespoons unsalted butter
6-- skinless, boneless chicken breast
-- halves
1/4teaspoon salt
1/8teaspoon ground red pepper
1cup orange marmalade
3/4cup chicken broth
2tablespoons orange juice
2tablespoons teriyaki sauce
1tablespoon grated orange peel
2tablespoons cornstarch
3/4cup dried mango's, chopped
2tablespoons sesame seeds
(For Orzo Pilaf)
6cups chicken broth
1pound uncooked orzo
2tablespoons unsalted butter
2cloves garlic, minced
1cup each red and green bell
-- peppers, chopped
1cup green onions, sliced
1/2-- sliced toasted almonds


Preparation Instructions:
Heat oven to 350 degrees. Spray
lightly, a 13x9x2-inch baking dish with
cooking spray. Set aside. Heat olive oil
and 2 tablespoons unsalted butter in a
large 12-inch skillet, over medium-high
heat. Add in chicken breast and season with salt and red pepper. Cook for 4 minutes, on each side, until lightly brown. Remove chicken and drain on paper towels. Place chicken in prepared baking dish. Set aside. Prepare glaze for chicken in a medium saute pan over medium-high heat, wisk together orange marmalade, 3/4 cup chicken broth, orange juice,teriyaki sauce, orange peel, and cornstarch. Continue wisking until mixture slightly thickens. Remove from
heat and fold in mangoes. Spoon glaze
mixture over chicken and sprinkle
sesame seeds over top to garnish. Bake
chicken for 20 minutes, uncovered.
Meanwhile, prepare orzo pilaf. Bring
6 cups chicken broth to a boil in a large
Dutch oven; stir in orzo. Reduce heat;
simmer 5 minutes, stirring frequently.
Remove from heat and cover. Melt
2 tablespoons unsalted butter in a
medium skillet over medium-high heat.
Add garlic, red bell peppers, green bell
peppers, and green onions; saute for
2 minutes. Remove from heat and set
aside. Drain any excess broth from orzo.
Combine vegetables to orzo, and fold
in toasted almonds. Place orzo in serving
dish along side chicken. Serves 6.

Prep Time: 15 minutes
Cook Time: 20 minutes
Bake Time: 20 minutes
Yields: 6 servings