Orange and Ginger Chicken

The rice was amazing and really easy to dress up.  The chicken was good too but I cut myself doing the dishes and got side tracked with the bleeding and forgot about the chicken.  It got a little too done and the orange zest lost its flavor.  I will for sure make the rice again and probably the chicken again when I'm not bleeding. I would also put more ginger in the breading that the recipes says.  All in all... it was a good dinner.

Ingredients:

1          cup uncooked basmati or regular long-grain white rice

2          cups Progresso® chicken broth (from 32-oz carton)

1          egg

2          tablespoons milk

1          cup Original Bisquick® mix

1/2       teaspoon ground ginger

1 1/2    teaspoons grated orange peel

4          boneless skinless chicken breasts (about 1 1/4 lb), each cut in half

1/3       cup canola or vegetable oil

3          tablespoons orange marmalade

1/4       cup sliced almonds

1          tablespoon chopped fresh parsley

1          medium orange, cut into 8 slices

Directions:

1. In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.

2 .Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.

3. In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).

4. When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

Recipe courtsey of Betty Crocker