ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fruity Baked Chicken

Prep time 20 mins
Cook time 30 mins
Yield 6 servings


  • 2 (6.2-ounce) packages long-grain and wild rice mix
  • 2 teaspoons salt, divided
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 6 skinned and boned chicken breast halves
  • 1/4 cup vegetable oil
  • 1 large sweet onion, diced
  • 1 (6-ounce) package chopped mixed dried fruit
  • 2 cups chicken broth
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon chili-garlic paste
  • 2 teaspoons cornstarch
  • 1/4 cup water

How to Make It

  1. Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside.

  2. Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.

  3. Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside.

  4. Add onion to skillet; saute over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.

  5. Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.

  6. Spoon rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken.

  7. Bake, covered, at 350° for 30 minutes.

  8. Note: For testing purposes only, we used Mariani Harvest Medley for dried fruit.