Bisquick - (Page 34) Quick Orange and Ginger Chicken Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 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. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 Serving: Calories 760 (Calories from Fat 290); Total Fat 32g (Saturated Fat 4.5g; Trans Fat 1g); Cholesterol 140mg; Sodium 1040mg; Total Carbohydrate 75g (Dietary Fiber 3g; Sugars 13g); Protein 43g % Daily value: Vitamin A 6%; Vitamin C 20%; Calcium 15%; Iron 25% exchanges: 3 Starch, 2 Other Carbohydrate, 5 Very Lean Meat, 5 Fat Carbohydrate Choices: 5 1 cup uncooked basmati or regular long-grain white rice 2 cups chicken broth 1 egg 2 tablespoons milk 1 cup Original Bisquick® mix ½ teaspoon ground ginger 1½ teaspoons grated orange peel 4 boneless skinless chicken breasts (about 1¼ lb), each cut in half 1 ⁄3 cup canola or vegetable oil 3 tablespoons orange marmalade ¼ cup sliced almonds 1 tablespoon chopped fresh parsley 1 medium orange, cut into 8 slices 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. Cook chicken in oil 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). 34 Betty Crocker Bisquick® Tips » SuCCeSS HINt To make an orange twist garnish, cut each slice from the center to the edge and through the skin. Twist each cut end in opposite directions. Serve-WItH Add fresh blanched pea pods and crusty sesame seed rolls for a quick and easy meal.
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