Island Lime Chicken And Rice

• 6 chicken breasts, boneless and skinless
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup light corn syrup
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1/2 teaspoon rum flavoring
• 2 1/2 cups chicken broth
• 1 (6 ounce) package long grain and wild rice blend
• 1/2 cup salted cashews, coarsely chopped

1. Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
2. While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
3. Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

chicken breasts, vegetable oil, salt, pepper, light corn syrup, lime zest, lime juice, rum flavoring, chicken broth, long grain, salted cashews

Taken from www.food.com/recipe/island-lime-chicken-and-rice-451459 (may not work)