Orange and Ginger Chicken

Chicken dinner in 30 minutes? Try crispy chicken with a kick of ginger complete with tasty orange rice. ...MORE + LESS -

1 cup (250 mL) uncooked basmati or regular long-grain white rice

2 cups (500 mL) chicken broth

1 egg

2 tbsp (30 mL) milk

1 cup (250 mL) Bisquick* mix

1/2 tsp (2 mL) ground ginger

1 1/2 tsp (7 mL) grated orange peel

4 boneless skinless chicken breasts (about 1 1/4 lb/625 g), each cut in half

1/3 cup (75 mL) canola or vegetable oil

3 tbsp (45 mL) orange marmalade

1/4 cup (50 mL) sliced almonds

1 tbsp (15 mL) chopped fresh parsley

1 medium orange, cut into 8 slices

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1

In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.
2

Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.
3

In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170ºF).
4

When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

Special Touch: To make an orange twist garnish, cut each orange slice from the center to the edge and through the peel. Twist cut ends in opposite directions.