Baked Chicken And Rice With Honey-Mustard Sauce

• 1 cup long-grain white rice
• 1 (3 1/2 lb) whole chickens, cut into serving pieces, excess skin and fat trimmed
• 2 1/4 cups hot chicken broth
• 1/2 cup plain nonfat yogurt
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• fresh ground pepper

1. Preheat oven to 350u0b0.
2. Spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish.
3. Arrange chicken on top; pour broth over.
4. Cover tightly with foil; bake 45 minutes.
5. In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
6. Uncover baking dish; spread yogurt mixture over chicken.
7. Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

longgrain white rice, whole chickens, chicken broth, nonfat yogurt, honey, mustard, soy sauce, ground ginger, salt, fresh ground pepper

Taken from www.food.com/recipe/baked-chicken-and-rice-with-honey-mustard-sauce-229974 (may not work)