4 skinless, boneless chicken breast halves (about 1 pound)
1 can (14 1/2 ounces) Swanson Chicken Broth ( 1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain rice
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Orange slices for garnish


In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes.

Return chicken to pan. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices.

Makes 4 servings

This recipe created by Swanson.