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2 cups uncooked instant white rice, if desired
2 cups water, if desired
1 teaspoon coriander
1/4 salt
1/4 teaspoon coarsely ground black pepper
4 (4- to 6-oz.) boneless, skinless chicken breast halves
1/4 cup salsa
1 teaspoon cornstarch
1/2 teaspoon cumin
1 tablespoon oils
1 red bell pepper, cut into thin strips
1 (9-ounce) package frozen sugar peas in a pouch
3/4 cup orange juice


Cook rice in water as directed on package. Cover to keep warm. Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes. Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.

Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally. Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.