ingredients

• 4  medium  skinless, boneless chicken breast halves (about 1 pound total)
• 4    green onions, finely chopped
• 1/2  cup  orange juice
• 1  tablespoon  brown sugar
• 1  tablespoon  finely chopped fresh ginger
• 1  tablespoon  olive oil
• 2  cloves  garlic, minced
• 1  teaspoon  ground corinader
• 1/2  teaspoon  paprika
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  black pepper
•     Nonstick cooking spray
• 2  cups  hot cooked basmati or long grain rice

directions

1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon, and black pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag occasionally. Drain chicken, reserving marinade.

2. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken.

3. Bake, uncovered, in a 375 degree F oven about 20 minutes or until chicken is tender and no longer pink. Transfer chicken to a serving platter. Strain the juices remaining in baking dish; stir juices into rice. Serve the chicken with rice. Makes 4 servings.