4 boneless, skinless chicken breast halves
3/4 cup flour
1 tablespoon grated orange peel
1/2 cup milk
6 tablespoons margarine, divided
3 tablespoons slivered almonds, divided
1 garlic clove, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup dried cranberries
3/4 cup orange juice, divided
1/2 cup water
1 cup instant brown rice
1 teaspoon cornstarch
orange slices
dried cranberries
1. In shallow dish, mix together flour and orange peel.
2. In shallow bowl, pour milk.
3. Dip chicken first in milk, then in flour, dredging to coat.
4. In large frypan, place 4 tablespoons of the margarine over medium heat. Add chicken and cook, turning, about 20 minutes or until fork can be inserted with ease.
5. While chicken is cooking, in medium saucepan melt remaining 2 tablespoons margarine. Add 2 tablespoons of the almonds and garlic over medium heat, stirring constantly about 1 minute.
6. Add allspice, cinnamon and cayenne pepper; stir to mix.
7. Add cranberries, 1/2 cup of orange juice and water; bring to a boil.
8. Add rice, reduce heat, cover and simmer 10 minutes or until liquid is absorbed.
9. To serve, place rice in center of platter. Arrange chicken around rice.
10. Add remaining 1 tablespoon almonds to frypan and saute, stirring, about 1 minute.
11. Add remaining 1/4 cup orange juice to pan and stir in cornstarch dissolved in 1 tablespoon water.
12. Drizzle sauce over chicken. Garnish with orange slices and dried cranberries.
Yield: makes 4 servings.
Courtesy of National Chicken Council.