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Chicken and Rice à l’Orange

For your dining pleasure this evening, tender boneless chicken with an orange glaze, topped with toasted almonds, on a bed of orange-flavoured rice.

1 cup	uncooked U.S. rice	250 mL
1 cup	orange juice	250 mL
1 cup	water	250 mL
1 tsp	salt	5 mL
3 tbsp	butter	45 mL
1/4 cup	sliced almonds	60 mL
4	boneless, skinless chicken breast halves	4
1/4 cup	orange marmalade	60 mL
1/4 cup	sliced green onions	60 mL
	Orange slices, for garnish

In medium saucepan, combine rice, orange juice, water and salt. Bring to boil, stirring once or twice. Reduce heat; cover and simmer 15 minutes. While rice is cooking, in large skillet over medium heat, melt 1 tbsp (15 mL) of the butter. Add almonds; cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside. Melt remaining 2 tbsp (30 mL) butter in skillet. Add chicken; cook for about 5 minutes on each side until golden and cooked through. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.