Servings: 6
Baking Time: 20 minutes
1 1/2 cups California ripe olive slices
2 cups rice, cooked and cooled
1/2 cup sweet orange marmalade
6 chicken breasts (boneless and skinless)
2 cups citrus marinade
1.Combine ripe olive slices with rice and marmalade. Reserve.
2.Flatten chicken breasts with mallet between two sheets of foil, plastic wrap or waxed paper. Place in shallow bowl. Pour marinade over chicken. Cover and chill for several hours or overnight. Remove chicken from marinade, reserving remaining liquid. Spread 1/3 cup olive mixture over each breast. Roll into tight cylinders and place seam side down on baking sheet treated with non stick spray. Bake at 400ºF for 20 minutes, or until chicken is firm to the touch. Baste frequently with remaining marinade. Slice into 3/4" slices, if desired.
Baking Time: 20 minutes
1 1/2 cups California ripe olive slices
2 cups rice, cooked and cooled
1/2 cup sweet orange marmalade
6 chicken breasts (boneless and skinless)
2 cups citrus marinade
1.Combine ripe olive slices with rice and marmalade. Reserve.
2.Flatten chicken breasts with mallet between two sheets of foil, plastic wrap or waxed paper. Place in shallow bowl. Pour marinade over chicken. Cover and chill for several hours or overnight. Remove chicken from marinade, reserving remaining liquid. Spread 1/3 cup olive mixture over each breast. Roll into tight cylinders and place seam side down on baking sheet treated with non stick spray. Bake at 400ºF for 20 minutes, or until chicken is firm to the touch. Baste frequently with remaining marinade. Slice into 3/4" slices, if desired.
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