Mine looks nothing like the picture! (how often does that really happen!?)... but it tastes good. The flavor is pleasantly unique. Definitely a keeper for weeknights or a friendly get together. I did feel that some of the ingredients were wasteful (half a container of frozen orange juice?! No one in my house drinks it so it went to waste).
Fruity Baked Chicken
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- 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
- Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside.
- Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.
- Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside.
- Add onion to skillet; saute over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.
- Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.
- Spoon rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken.
- Bake, covered, at 350° for 30 minutes.
- Note: For testing purposes only, we used Mariani Harvest Medley for dried fruit.
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Fruity Baked Chicken Recipe at a Glance
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