Serves: 4
Total Calories: 714

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 oil
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.

Nutrition Per Serving: Calories 420 Protein 33g Carbohydrate 55g Fat 7g Sodium 380mg

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

Nutritional Facts:

Serves: 4
Total Calories: 714
Calories from Fat: 56

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