Chicken With Orange Pecan Rice Food

CHICKEN WITH ORANGE-PECAN RICE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
• Cover with foil. Bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN WITH ORANGE PECAN RICE

Steps:

• Heat oven to 350. Spray an 8" square pan with cooking spray.
• In pan, mix rice, season packet from rice mix, orange juice and pecans.
• Place chicken on rice mix, sprinkle with paprika.
• Cover with foil and bake 35-45 minutes or until liquid is absorbed.

CHICKEN SALAD WITH WILD RICE, PECANS AND GRAPES WITH ORANGE DRES

Steps:

• Preheat oven to 450.
• Spray a large skillet with cooking spray; heat over medium heat until hot. Add chicken, cook 2 minutes on each side or until lightly browned.
• Spray 11x7-inch baking dish with cooking spray. Place chicken in dish. Bake at 450 for 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
• Combine chicken, rice, green onions, grapes and pecans in large bowl. Toss well and set aside.
• Combine the orange peel and remaining 4 ingredients in small bowl; stir well.
• Pour over salad; toss well.
• Serve salad at room temperature, on lettuce-lined plates, if desired.

ORANGE PECAN HONEYED CHICKEN

Steps:

• CHICKEN:.
• In a large skillet brown both sides of chicken (skin side down first) in the butter.
• Add orange juice, honey, onion, pepper, and salt.
• Cover pan allowing steam to vent and simmer for 30 minutes (or just untill chicken is tender).
• Remove chicken from pan and arrange over rice. Keep warm. Return pan to range top.
• SAUCE:.
• Stir wine into flour until well blended. Add to reserved pan drippings stirring constantly untill flour has a chance to cook.
• Add orange peel and sections and pecans and heat thoroughly.
• Serve immediately over chicken and rice.

ORANGE CHICKEN AND VEGGIES WITH RICE

Steps:

• Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

ORANGE PECAN CHICKEN WITH RICE

Steps:

• While rice is cooking in the chicken broth, prepare the chicken as directed below.
• Brown the chicken in the canola oil.
• Add garlic to chicken and toss while still on low heat.
• Pour juice from mandarin oranges into pan and simmer on low.
• Add 1 c oranges and the pecans.
• Pour some of the warm broth into a heat proof bowl or cup. Add flour to broth and mix well.
• Return broth with flour to pan and mix well.
• Sprinkle with rosemary, adjusting amount to suit your taste.
• Once gravy has thickened, serve chicken mixture over rice.

MANDARIN ORANGE CHICKEN

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.