| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken breast halves (about 1 pound) | |
| 1 | tb | Margarine or butter |
| 1 | tb | Water |
| 1 | Jar (4 1/2 ounces) strained peas (baby food) | |
| 2/3 | c | Cranberries |
| 2 | c | Hot cooked brown rice |
| 1 | Green onion (with top), sliced (about I tablespoon) | |
| 2 | tb | Crumbled feta cheese (1 ounce) |
| 4 | servings. |
INSTRUCTIONS
Heat margarine in 10-inch skillet until hot. Cook chicken in margarine until brown on both sides. Add water. Spoon pears over chicken. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle cranberries over chicken. Cover and simmer about 5 minutes longer or until chicken is done. Serve with rice. Sprinkle with onion and cheese. Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 370 Protein 66% Protein, 9 43 Vitamin A 6% Carbohydrate, 9 29 Vitamin C 12% Fat, 9 8 Thiamin 14% Cholesterol, mg 105 Riboflavin 14% Sodium, mg 230 Niacin 93% Potassium, mg 520 Calcium 6% Iron 10% From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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