1 tablespoon oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary leaves
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
Directions: one line for each direction. When saved the lines will be numbered.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1/2 Fat.
Nutrition Facts: Calories 340; Calories from fat 19%; Total Fat 7g; Saturated Fat 1g; Protein 31g; Carbohydrates 36g; Cholesterol 70mg; Sodium 290mg; Dietary Fiber 2g.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* Diabetic Cooking at http://www.diabeticcooking.com
