1. Put rice and barley on to cook as is directed in following recipe.
2. Preheat broiler.
3. In large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth, water and salt. Add chicken; bring to a simmer and cook 2 minutes. Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.
4. In large saucepan over medium-high heat, warm beef consommé, brown sugar, orange marmalade and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.
5. In medium heavy skillet over medium heat, melt butter. Sauté apple pieces until just browned, about 5-7 minutes. Set aside.
6. Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each chicken breast with cheddar cheese; place under heated broiler just enough to melt and brown the cheese, about 2 minutes.
7. To serve, place barley and rice on plate. Top with chicken breasts. Reheat sauce to a boil; stir in apple wedges, grapes and Grand Marnier. Spoon sauce over chicken breasts and barley-rice.

Rice and Barley with Almonds:

In oven warmed to 350, toast 1 cup almond slivers until browned, about 2-3 minutes. Remove from oven and set aside. In heavy pot or saucepan with lid, warm 1 tablespoon canola oil. Add 2 cups chopped onions; sauté until soft, about 7-10 minutes. Add 1 cup brown rice, 1 cup barley, 8 dried apple slices (diced), 4 cups chicken stock or water, 2 tablespoons butter and 2 teaspoons salt. Stir well and bring to a boil. Cover and cook at low simmer 35 minutes. Gently toss with fork; stir in almond slivers.

Recipe courtesy of the National Chicken Council

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