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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 T Sugar
3 T Reduced-calorie ketchup
2 T White vinegar
1 T Low-sodium soy sauce
Vegetable cooking spray
1 T 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 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 58.5mg
Sodium: 190.3mg
Potassium: 421.2mg
Carbohydrates: 33.9g
Fiber: 1.6g
Sugar: 20.6g
Protein: 23.4g


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