Orange Glazed Chicken

• 4 boneless skinless chicken breast halves
• 1 Tbsp. oil
• 1 c. fresh or thawed frozen sliced carrots
• 1 c. sliced celery
• 1 c. orange juice
• 1 c. chicken broth
• 1 1/2 Tbsp. cornstarch
• 1 tsp. onion powder
• 1/4 tsp. salt
• 1 1/2 c. instant rice
• 2 Tbsp. orange marmalade

1. Brown chicken on both sides in hot oil in large skillet.
2. Move chicken to one side.
3. Add carrots and celery; cook and stir until carrots are crisp-tender.
4. Meanwhile, mix orange juice, broth, cornstarch, onion powder and salt.
5. Add to skillet; bring to boil. Reduce heat, cover and simmer until chicken is thoroughly cooked, about 10 minutes.
6. Stir in rice; spoon marmalade over chicken. Cover; remove from heat.
7. Let stand 5 minutes.
8. Fluff with fork.

chicken, oil, carrots, celery, orange juice, chicken broth, cornstarch, onion powder, salt, instant rice, orange marmalade

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161893 (may not work)