Friday, March 27, 2015

Orange Pecan Glazed Chicken with Wild Rice

Some of the best recipes I've tried have come from Martha's blog at Lines from Linderhof.  When I saw her recipe for Orange Pecan Glazed Chicken with Wild Rice on her post about her Valentine's Day Luncheon (click here), I quickly gathered the ingredients and asked dear husband to put it together for us! It was great!


We will make it again for Easter Dinner. The orange marmalade,orange juice and pecans with the chicken and wild rice are really yummy! Here is the recipe from Martha's blog.  Do try it!  It will be your family favorite, too!

ORANGE PECAN GLAZED CHICKEN WITH WILD RICE
1 6 oz. package Uncle Ben's Long Grain and Wild Rice
Chicken broth as needed
6 boneless skinless chicken breasts
olive oil, salt and pepper
1 T. butter
1/2 c. orange marmalade
1/4 c. frozen concentrated orange juice
1 t. cornstarch
1/2 c. chopped pecans
Cook the rice according to directions on the package, using chicken broth instead of water.    Preheat the oven to 350.    Place the chicken on a baking pan.    Drizzle with olive oil, salt and pepper.    Bake for approximately 25 minutes.     In a saucepan, combine the 1 T. butter, marmalade and orange juice.    Bring to a boil.   Dissolve the cornstarch in a small amount of water.    Slowly stir in enough of the cornstarch to thicken the butter/orange mixture.    Add the pecans.    Place the cooked rice in a 9 x 13 pan.    Arrange the baked chicken on top of the rice.    Pour the orange glaze over the chicken.    Return to the oven, and cook for 12 to 15 minutes or until the glaze begins to brown.
Love,
Lottie