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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe was submitted to the magazine by Judy Komarinski of Greensburg, Pennslyvania. This is a great, fairly quick meal, bursting with flavor. I just doubled the recipe for a family of four. Prep time does not include overnight marination. Ingredients:
1 1/2 cups orange juice |
1/4 cup soy sauce |
4 garlic cloves, minced |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 boneless skinless chicken breast halves |
1 tablespoon butter |
1 cup uncooked instant rice |
1 cup frozen broccoli florets, thawed |
Directions:
1. In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a small skillet over medium heat, brown the chicken breasts in butter for 2 to 3 minutes on each side. In a greased 8 inch square baking dish, combine rice with reserved marinade; top with chicken.
3. Cover and bake at 350F for 15 minutes. Top with broccoli; cover and bake 10 to 15 minutes longer or until chicken juices run clear.
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