Orange Crusted Chicken with Berry Brown Rice

  • Yield: 4 servings


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


  1. In shallow dish, mix together flour and orange peel. In shallow bowl, pour milk. Dip chicken first in milk, then in flour, dredging to coat. In large frypan, place 4 tablespoons of the margarine over medium heat. Add chicken and cook, turning, about 20 minutes or until fork can be inserted with ease. While chicken is cooking, in medium saucepan melt remaining 2 tablespoons margarine. 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. To serve, place rice in center of platter. Arrange chicken around rice. Add remaining 1 tablespoon almonds to frypan and saute, stirring, about 1 minute. Add remaining 1/4 cup orange juice to pan and stir in cornstarch dissolved in 1 tablespoon water. Drizzle sauce over chicken. Garnish with orange slices and dried cranberries.