Sweet-And-Sour Chicken

• 1/2 cup pineapple-orange marmalade
• 1 tablespoon orange-honey mustard
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 8 small chicken thighs (about 1 1/2 pounds), skinned
• Vegetable cooking spray
• 2 cups cooked long-grain rice (cooked without salt or fat)
• 1 teaspoon grated orange rind
• Kiwifruit slices (optional)
• Orange slices (optional)

1. Combine first 5 ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat, and set aside.
2. Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 450u0b0 for 10 minutes. Pour marmalade mixture over chicken; cover and bake at 350u0b0 for 30 to 35 minutes or until chicken is done.
3. Combine rice and orange rind. Spoon 1/2 cup rice mixture onto each serving plate. Place 2 chicken thighs over rice on each plate; spoon marmalade mixture in baking dish evenly over chicken. If desired, garnish with kiwifruit slices and orange slices.

pineappleorange marmalade, orangehoney, soy sauce, salt, garlic, chicken, vegetable cooking spray, rice, orange rind, orange slices

Taken from www.myrecipes.com/recipe/sweet-and-sour-chicken-1 (may not work)