Chicken and Rice L'orange

• 1 cup long grain white rice
• 1 cup orange juice
• 1 cup water
• 1 teaspoon salt
• 3 tablespoons butter
• 14 cup sliced almonds
• 4 boneless skinless chicken breast halves
• 14 cup orange marmalade
• 14 cup sliced scallions or 14 cup spring onion

1. Bring the first 4 ingredients to a boil in a medium saucepan, stirring once or twice.
2. Reduce heat; cover and simmer for 15 minutes or until the liquid is absorbed.
3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
4. Add the almonds and cook, stirring, for 2 minutes or until toasted golden brown.
5. Melt the remaining butter in the same skillet.
6. Cook the chicken, turning once, for 12 minutes or until juices run clear.
7. Stir in the marmalade until melted.
8. Mound the rice onto a plate and top with the chicken.
9. Sprinkle with the almonds and scallions.

long grain white rice, orange juice, water, salt, butter, almonds, chicken, orange marmalade, scallions

Taken from www.food.com/recipe/chicken-and-rice-lorange-178830 (may not work)