| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Rice |
8 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Wild Rice |
| 2 1/3 |
c |
Apple Juice |
| 1 1/2 |
c |
Low-Salt Chicken Broth |
| 1 |
tb |
Olive Oil |
| 2 |
lb |
Boneless Skinless Chicken Breast Halves; Cut Into Bits |
| 1 |
c |
Sliced Green Onions |
| 4 |
sm |
Bosc Pears; Cored And Sliced |
|
|
Vegetable Cooking Spray |
| 1 |
c |
Dried Cranberries |
| 1 |
tb |
Sugar |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Ground Cinnamon |
INSTRUCTIONS
Combine first 3 ingredients in a large saucepan, and bring to a boil.
Cover, reduce heat, and simmer rice mixture for 20 minutes.
Heat oil in a large skillet over medium-high heat. Add chicken and
onions, sauté 8 minutes or until chicken is done. Preheat oven to
450°.
Arrange pear slices in a single layer on baking hseets coated with
cooking spray. Bake pear slices at 450° for 10 minutes or until
tender.
Combine rice mixture, chicken mixture, pears, cranberries, sugar,
salt, and cinnamon in a large bowl. Toss gently.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar
8, 1999, converted by MM_Buster v2.0l.
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