Glazed Chicken with Western Cheese Rice

By Dglmedia

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
• 2 pouches (8.8 to 10 oz.) fully cooked brown or brown and wild rice*
• 1/4 cup sliced green onion or chives (optional)

Details

Adapted from sargento.com

Preparation

Step 1

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 15 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.
Helpful Tips
*3-1/2 cups cooked rice may be substituted.