Ingredients
1
box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1/2
cup sliced almonds, toasted
2
tablespoons butter or margarine
8
boneless skinless chicken breasts (3 lb)
1/2
teaspoon salt
1
cup orange marmalade
1/4
cup honey
2
tablespoons Dijon mustard
2
teaspoons chopped fresh thyme leaves
Preparation
Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Heat reserved marmalade mixture over medium heat and pour evenly over chicken.
