Curried Orange Chickenpoultry 1 teaspoon curry powder 1/2 teaspoon salt 1 dash pepper 2 boned chicken breast halves 2/3 cup orange juice 2/3 cup water 1/2 cup raw converted rice 1 teaspoon brown sugar 1/2 teaspoon dry mustard 1 tablespoon chopped parsley Combine curry powder, 1/4 teaspoon of the salt, and the pepper. Remove skin from chicken. Rub seasonings onto top and bottom surfaces of each chicken piece; set aside. Combine remaining salt, juice, water, rice, brown sugar, and mustard in 8-inch skillet; mix well. Bring to a boil. Arrange chicken over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with parsley. Per serving: 335 calories; 28g protein; 49g carbohydrate; 3g fat (8% of calories); 59 mg cholesterol; 587 mg sodium. Source: Uncle Ben's Rice pamphlet. Posted on GEnie by Pattye Zensen (PATTYE) on 06/29/93. From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@prodigy.com) |
