Recipes from Pilgrim's Kitchen

• 2 (6.2-ounce) packages wild rice mix
• 2 teaspoons salt, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 3 PILGRIM’S PRIDE Boneless Skinless Chicken Breasts, halved
• 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
• 2 teaspoons cornstarch

COMBINE flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.

COOK chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside.

ADD onion to skillet; sauté over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.

COMBINE cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.

SPOON rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken.

BAKE, covered, at 350° for 30 minutes.

Makes 6 servings.
Prep: 20 min., Bake: 30 min.