member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Wild Rice Sun-Dried Cherry Stuffed Chicken

    Source of Recipe

    The Diabetes Food and Nutrition Bible - by Hope Warshaw - e-mail
    Wild Rice Sun-Dried Cherry Stuffed Chicken

    Exchanges
    WW Points
    Yield: 8 main dish servings

    - 4 whole chicken breasts, halved, skinned, and boned
    - Salt and pepper

    Stuffing Ingredients:
    - 2 cups cooked wild rice
    - 1 cup boiling water
    - 1/2 cup sun-dried cherries
    - 1 tablespoon olive oil
    - 1 shallot, minced
    - 1/2 cup minced celery
    - 2 teaspoons minced fresh rosemary
    - Salt and pepper, to taste
    - 3/4 cup dry white wine
    - Paprika

    With a meat mallet, pound the breasts to 1/4-inch thickness. Sprinkle salt and pepper over each breast half. Set aside.

    Prepare the rice according to package directions (omitting the salt).

    Meanwhile, in a small bowl, pour the boiling water over the cherries and let stand for 10 minutes. Drain.

    In a small skillet over medium heat, heat the oil. Add the shallot and celery and saute for 2 minutes. Add in the rosemary and saute for 1 minute. Season with salt and pepper.

    In a bowl, combine the cooked rice, cherries, and vegetable mixture.

    To assemble the chicken:
    On a flat surface, spread the chicken breasts out for rolling. Use about 1/4 cup of stuffing for each chicken breast half and place on one end of the chicken breast. Roll
    the breast until it completely encases the stuffing. Tuck the end under. Secure with a toothpick. Repeat with all the breasts. Place the chicken breasts in a casserole dish and sprinkle paprika over each breast.

    Pour the white wine in the casserole pan around the breasts. Bake at 350ºF. for 30-35 minutes, covered. Remove the cover during the last 5 minutes of cooking time to brown.

    One serving(About 4 ounces meat, 1/4 cup stuffing) equals:
    Calories: 257, Fat: 5 g, Cholesterol: 86 mg, Sodium: 86 mg,
    Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 33 g ++++ Exchanges: 1/2 Starch, 1/2 Fruit, 5 Very Lean Meat ++++ WWP: 5

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â