Fruity Baked Chicken

• 2 (6.2-ounce) packages long-grain and wild rice mix
• 2 teaspoons salt, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 6 skinned and boned chicken breast halves
• 1/4 cup vegetable oil
• 1 large sweet onion, diced
• 1 (6-ounce) package chopped mixed dried fruit
• 2 cups chicken broth
• 1/2 cup frozen orange juice concentrate, thawed
• 2 tablespoons grated fresh ginger
• 1 teaspoon chili-garlic paste
• 2 teaspoons cornstarch
• 1/4 cup water

1. Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside.
2. Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.
3. Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside.
4. Add onion to skillet; saute over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.
5. Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.
6. Spoon rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken.
7. Bake, covered, at 350u0b0 for 30 minutes.
8. Note: For testing purposes only, we used Mariani Harvest Medley for dried fruit.

longgrain, salt, flour, pepper, paprika, chicken, vegetable oil, sweet onion, chicken broth, orange juice concentrate, ginger, chiligarlic, cornstarch, water

Taken from www.myrecipes.com/recipe/fruity-baked-chicken (may not work)