Glazed Chicken with Western Cheese Rice

Photo by Cecelia H.
Adapted from sargento.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from sargento.com

Ingredients

  • 8

    small bone-in chicken thighs or 4 bone-in chicken breasts (about 2-1/4 lbs.)

  • 1-1/2

    tsp. chili powder

  • 1/2

    cup salsa

  • 1/4

    cup orange marmalade

  • 1-3/4

    cups (7 oz.) Sargento® Shredded Reduced Fat Colby-Jack Cheese, divided

  • 3 1/2

    cups fully cooked brown or brown and wild rice*

  • 1/4

    cup sliced green onion or chives (optional)

Directions

Remove and discard skin from chicken thighs or breasts. Sprinkle chili powder over meaty sides of chicken. Place in a shallow foil-lined jelly roll pan or shallow roasting pan. • Combine salsa and marmalade. Spread half of salsa mixture over chicken. Bake in preheated 375°F oven 40 minutes. Spread remaining salsa mixture over chicken. Continue baking 20 minutes or until chicken is cooked through. Sprinkle 3/4 cup cheese over chicken; return to oven and bake 2 minutes or until cheese is melted. • Meanwhile, prepare rice according to package directions. Stir remaining 1 cup cheese into rice; transfer to serving plates. Place chicken over rice and garnish with onion or chives.

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