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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The sweet taste of orange marmalade tops off this nicely seasoned chicken and barley dish.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1 tablespoon olive oil |
1 medium tart apple, chopped |
1 to 2 tablespoons curry powder |
2-1/2 cups chicken broth |
1 cup medium pearl barley |
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon garlic salt |
3 tablespoons orange marmalade |
Directions:
1. In a large skillet, saute the onion, peppers and garlic in oil until crisp-tender. Stir in apple and curry; cook 1-2 minutes. Add broth and barley; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Transfer to a greased 9-in. square baking dish. Arrange chicken on barley mixture; sprinkle with garlic salt. Cover and bake at 375° for 45 minutes. Uncover; brush with the marmalade. Bake, uncovered, for 15 minutes or until chicken juices run clear and barley is tender. Yield: 4 servings.
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