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Ingredientes
- 1 cup uncooked basmati or regular long-grain white rice
- 2 cups chicken broth
- 1 egg
- 2 tablespoons milk
- 1 cup buttermilk mix
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons grated orange peel
- 4 boneless skinless chicken breasts (about 1 1/4 lb), each cut in half
- 1/3 cup canola or vegetable oil
- 3 tablespoons orange marmalade
- 1/4 cup sliced almonds
- 1 tablespoon chopped fresh parsley
- 1 medium orange, cut into 8 slices
Direcciones
- In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes. 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. 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 (170°F). 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 194 | 59% |
| Total Fat 21.92g | 27% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 76mg | 25% |
| Sodium 309mg | 13% |
| Potassium 405mg | 12% |
| Total Carbs 17.42g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 14.78g | 10% |
| Protein 16.31g | 26% |
