8 chicken breasts, deboned and skinned
1 stick butter
Italian bread crumbs

SAUCE:

1/2 c. brown sugar
1/2 c. amaretto liquor
5 oz. orange juice
1 stick butter

RICE:

1 tbsp. butter
1/2 stock finely chopped celery
1 sm. onion, diced
1 sm. can mushrooms
Pinch of sage
2 1/2 c. water
2 chicken bouillon cubes

Pound chicken, then dip in Italian bread crumbs until breaded. Put in skillet and brown in butter. Place in 9 x 13 inch pan in one layer only.

FOR SAUCE: Mix all ingredients in small pan and heat until almost boiling. Pour over chicken. Bake at 350 degrees for 30 to 40 minutes. Garnish with slices of orange and parsley.

FOR RICE: Saute butter, celery, onion and mushrooms. Add water, bouillon cubes and sage. Bring to a boil and add 1 cup UNCLE BEN'S® Converted Rice. Simmer until water is absorbed, 20 to 25 minutes.