Baked Chicken Tenders with Citrus Rice

Chicken Tenders:

1/2 c. Honey
2 TBSP Apricot preserves or jam
2 1/2 lbs skinless boneless chicken breasts cut into strips
2 1/2 cups panko bread crumbs

In a small bowl combine honey and preserves.  Brush honey mixture on both sides of chicken.  Freeze.

On cooking day, dredge chicken in bread crumbs. Bake 20 minutes on each side (40 min total) at 350 degrees.


Citrus Rice:

4 cups chicken stock
2 cups brown rice, rinsed
1 orange
1 lemon
1 bottle citrus vinaigrette dressing
Salt and pepper to taste

Zest lemon and orange.  Bring chicken stock to a boil over medium-high heat.  Cook rice in broth according to package instructions.  Fluff the rice and place in a large bowl.  Add orange zest and half the lemon zest.  Toss well with 1/2 cup of the vinaigrette.  Season with salt and pepper to taste.  Garnish with remaining lemon zest.