Jenny's blog: "good stuff to eat"

PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min INGREDIENTS * 1 1/4 cups orange juice, divided * 1 tablespoon lemon juice * 1/4 teaspoon salt * Dash pepper * 2 boneless, skinless chicken breast halves * 1 teaspoon olive or vegetable oil * 1/3 cup chopped onion * 1/4 cup honey * 1 teaspoon minced fresh parsley * Hot cooked rice * 1 tablespoon cornstarch * 2 tablespoons water * 3 tablespoons chopped salted cashews * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note DIRECTIONS 1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. seal bag and turn to coat; refrigerate for 4-8 hours or overnight. 2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil. 3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.