Chicken and Rice with Sauce Oriental

Description
Makes 2 servings.

Ingredients

 * 2 chicken breast halves, skinned and boned
 * 1 egg, beaten
 * 3 tablespoons dry breadcrumbs
 * ½ teaspoon salt
 * dash ground black pepper
 * 1 tablespoon vegetable oil
 * ¾ cup chicken broth, divided
 * ¼ cup plum jelly
 * 1 teaspoon vinegar
 * 1 teaspoon soy sauce
 * ¼ teaspoon Chinese 5 Spice powder
 * dash hot pepper sauce
 * 1 teaspoon cornstarch
 * 1 cup hot cooked rice
 * Sliced green onions for garnish (optional)

Directions

 * 1) Dip chicken in egg, then in crumbs seasoned with salt and pepper.
 * 2) Cook breast halves in oil in medium skillet over medium-high heat 3 to 4 minutes on each side.
 * 3) Add ¼ cup broth. Reduce heat, cover, and simmer 5 to 10 minutes, or until chicken is opaque.
 * 4) Remove from skillet; keep warm.
 * 5) Add jelly, vinegar, soy sauce, seasoning, pepper sauce and cornstarch dissolved in remaining broth to skillet.
 * 6) Cook, stirring, until sauce is clear and thickened. Serve chicken and sauce over rice.
 * 7) Garnish with sliced green onions, if desired.