Rinse chicken breasts and dip in flour, turning to coat all sides. Heat oil in large nonstick skillet over high heat. Add chicken and saute 5 minutes per side until golden brown. Remove from heat; pour off excess oil.

Add orange juice, vinegar, allspice and bay leaves. Return to low heat, cover and simmer chicken 15-20 minutes until opaque in center. Divide rice between 4 plates. Ladle chicken with sauce over rice. Garnish with orange slices and parsley.