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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Polynesian Poultry 5 Servings

INGREDIENTS

1 1/2 c No-salt-added chicken broth
1 c Pineapple juice
3 tb Sugar
3 tb Reduced-calorie ketchup
2 tb White vinegar
1 tb Low-sodium soy sauce
Vegetable cooking spray
1 tb Margarine
5 Skinned chicken breast halves, (6-ounce)
1 c Long-grain white rice, uncooked
3 Cloves garlic, minced
1 c Sliced green onions, (1-inch)
1 c Chopped red bell pepper
8 oz Unsweetened pineapple tidbits, (1 can) drained
2 tb Coarsely chopped cashews

INSTRUCTIONS

Combine first 6 ingredients in a bowl; stir well, and set aside.
Coat a Dutch oven with cooking spray, and add margarine. Place over
medium-high heat until margarine melts. Add chicken, and cook 4 minutes on
each side or until browned.
Remove chicken from pan; set aside.
Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side
down, to pan. Add chicken broth mixture, and bring to a boil.
Cover, reduce heat, and simmer for 25 minutes or until most of the liquid
is absorbed.
Stir in the green onions and remaining ingredients; cover and cook an
additional 5 minutes or until the vegetables are tender. Yield: 5 servings
(serving size: 1 chicken breast half and 1 cup rice mixture).
Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g
Carbohydrate; 65mg Cholesterol; 466mg Sodium
Recipe by: Cooking Light, March 1995, page 110
Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.

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