Return to Chicken
|
1 (6.25-ounce) package fast-cooking long-grain and wild rice mix 2 cups orange juice 1/4 cup chopped pecans 1 (2-ounce) jar diced pimientos, drained 4 skinless, boneless chicken breast halves (about 1 pound) Chopped fresh parsley, if desired Orange wedges, if desired |
|
Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches.
Mix uncooked rice, contents of seasoning packet, orange juice, pecans and pimientos in pan. Place chicken on rice mixture. Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley. Garnish with orange wedges. |