2 T. Vegetable Oil (divided)
4 Skinless Boneless Chicken Breasts halved
1C. uncooked rice
1 Medium onion chopped
1 can of Swanson’s Chicken Broth
1/2 C. orange juice
3 T. chopped fresh parsley or 1 T. of dried parsley flakes
orange slices for garnish
In large skillet over medium high heat; heat 1/2 of the oil. Cook chicken 10 minutes or until browned on both sides. Remove chicken and set aside.
Reduce heat to medium add remaining oil. Add rice and onion and cook for 30 seconds stirring constantly. Stir in broth and orange juice. Heat to a boil; cooked covered on low for 10 minutes.
Return chicken to pan cover and cook for 10 minutes stirring often or until rice is done. Remove the chicken to platter stir parsley into rice mixture.
Garish with orange slices before serving.
Serves 4.