Glazed Chicken with Browned Butter-Pecan Rice4

Makes 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

1        (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
 2        tablespoons butter, divided
 1        pound chicken breast cutlets (about 4 cutlets)
 3/4    teaspoon salt, divided 
1/4     teaspoon freshly ground black pepper 
1/2     cup refrigerated apple cider
 1        teaspoon Dijon mustard 
1/4     cup chopped pecans
 2        tablespoons chopped fresh flat-leaf parsley

1   Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2   While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3   Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Heart healthy