Citrus Chicken and Rice (Low Fat Recipe)

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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Swanson.