Seared Chicken in Orange Glaze With Scallion Brown Rice |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have not tried this dish. I'm posting this for safe keeping. I found this recipe in Shape magazine. Each serving is 1 piece of chicken, 2/3 cup rice mixture, and 1 ear of corn. Ingredients:
olive oil flavored cooking spray |
1 1/2 cups instant brown rice |
1 cup frozen green pea |
2 green onions |
salt |
black pepper |
4 ears corn on the cob |
1/3 cup orange marmalade |
1 tablespoon reduced sodium soy sauce |
2 teaspoons sesame oil |
4 boneless skinless chicken breast halves (4oz each) |
Directions:
1. Spray outdoor grill or stovetop grill pan with cooking spray and preheat. Bring 2 cups of water to a boil. Add brown rice, reduce heat, cover and simmer 5 minutes. Stir in peas and green onions, cover and cook 5 more minutes. Remove from heat, fluff with a fork, and season with salt and pepper.
2. Meanwhile, microwave corn, still in husks, on high for 5 minutes. When cool enough to handle husks, remove them, wrap ears in foil and set aside. (You also can cook the corn directly on the grill, without foil.
3. In a small bowl, combine orange marmalade, soy sauce and sesame oil. Set aside. Salt and pepper both sides of chicken. Place chicken on the hottest part of the grill and arrange foiled corn around chicken, where grill is very hot. Grill corn for 5 minutes, until tender.
4. Cook chicken 2-3 minutes per side to sear it, rotating it once per side to create grill marks, then move it to a cooler part of the grill and allow it 5-10 more minutes to finish cooking. During the last 2 minutes of cooking, brush both sides of chicken with marmalade mixture.
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