Baked Chicken And Wild Rice With Onion
Source of Recipe
WW Boards
Recipe Introduction
6 Servings; 6 Points per serving
List of Ingredients
1 1/2 cups chopped celery
1 1/2 cup whole pearl onions (I buy a bag of frozen)
12 ounces dry white wine (or chicken broth)
1 package long grain and wild rice mix and seasoning packet (I use Uncle Ben’s)
3 boneless skinless chicken breasts (6 halves)
3 cups unsalted chicken broth
1 tablespoon fresh tarragon, chopped OR 1 teaspoon dried
Recipe
Cut uncooked chicken into 1/2 to 1 inch pieces. Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken broth in a skillet. Cook on medium heat until the chicken and vegetables are tender, cool.
In the meantime, add the wine and remaining chicken broth to the rice and seasoning packet. Let soak for 30 minutes. Combine all ingredients into a baking dish. Cover and bake at 300 degrees for an hour. Mix while baking - remove cover or add water for desired moistness.
Yield: 6 servings
Calories 300; Fat grams 8; Cholesterol; 49; Sodium (milligrams) 800; Protein 20; Carbohydrate (grams) 29; Fiber (grams) 1.5
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