Busters Recipes

Apricot Glazed Ginger Chicken

2 tablespoons margarine or butter, divided
4 boneless, skinless chicken breast halves (about 1 pound)
1 (7.2-ounce) package RICE-A-RONI® Rice Pilaf
3 cups fresh or frozen broccoli flowerets
1/2 cup apricot jam
2 teaspoons Dijon mustard
1/2 teaspoon ground ginger

In large skillet over medium heat, melt 1 tablespoon margarine. Add
chicken; cook 5 minutes on each side or until browned. Remove from
skillet; set aside.

In same skillet over medium heat, saute rice-pasta mix with remaining
1 tablespoon margarine until pasta is golden brown. Slowly stir in 2
cups water and Special Seasonings; bring to a boil. Reduce heat to
low. Cover; simmer 10 minutes. Stir in broccoli. Place chicken over
rice; return to a simmer. Cover; simmer 5 to 10 minutes or until rice
is tender and chicken is no longer pink inside.

In small bowl, blend jam, mustard and ginger. Spoon 1 tablespoon
glaze over each chicken breast and drizzle remaining glaze over rice.
Cover; let stand 3 minutes before servings.

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