Far east spiced chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sheets reynolds wrap; everyday, heavy | |
| ; duty aluminum foil | ||
| 2 | Skinless; boneless chicken | |
| ; breast halves | ||
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cumin |
| 1 | medium | Red bell pepper; in strips |
| 4 | Green onions; cut into 1-inch | |
| ; pieces | ||
| ¼ | cup | Apricot preserves or orange marmalade |
| 2 | tablespoons | Orange juice |
| 10 | Dried apricots; chopped | |
| 1 | cup | Rice; uncooked |
| Garlic salt; to taste | ||
Directions
Spray two 12 x 18 inches of foil with nonstick cooking spray. Combine cinnamon, coriander and cumin and rub chicken. Center piece of chicken on each foil sheet. Top chicken with red pepper strips and 1-inch pieces green onion. Drizzle each with apricot preserves and orange juice. Sprinkle with garlic salt.
Wrap and seal foil to form packets, leaving room for heat circulation inside.
Bake 18 to 22 minutes in oven at 450 F. You can grill for 14 to 18 minutes on high in covered grill.
Chicken can be served over Apricot Rice Pilaf.
© 1997 Reynold's Wrap
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK Recipe by: Reynolds Wrap
Converted by MM_Buster v2.0l.