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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
olive oil-flavored vegetable cooking spray |
1 1/2 teaspoons olive oil |
6 (4-ounce) skinned, boned chicken breast halves |
1 1/2 tablespoons all-purpose flour |
1 1/2 cups unsweetened orange juice |
1/2 cup canned no-salt-added chicken broth, undiluted |
1 cup fresh pineapple chunks |
1/3 cup raisins |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried crushed red pepper |
1/8 teaspoon ground cloves |
1 large green pepper, seeded and cut into 1-inch pieces |
6 cups cooked long-grain rice (cooked without salt or fat) |
orange wedges (optional) |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned. Remove chicken from skillet, and set aside.
2. Add flour to skillet; cook, stirring constantly, 20 seconds. Add orange juice and broth, deglazing skillet by scraping particles that cling to bottom. Add pineapple and next 6 ingredients, stirring well. Add chicken. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until chicken is done.
3. To serve, place 1 cup rice on each plate. Top each serving with chicken; spoon pineapple mixture evenly over chicken. Garnish with orange wedges, if desired.
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