| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Chicken pieces, up to 4 |
| 1 | Jar, 12 oz apricot | |
| preserves | ||
| 2 | T | Red wine vinegar |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 1 | Long grain and wild rice | |
| 1 | 10 oz frozen peas |
INSTRUCTIONS
Mary Beth Roe "My Family's Favorites" BAKE: 400 Bake chicken pieces 30 minutes. Mix apricot preserves, vinegar, salt and pepper. Cook rice according to package directions. Add onion and chicken flavoring, if desired. After chicken has baked 30 minutes, spoon apricot mixture over chicken and bake 20 minutes more, basting occasionally. Stir frozen peas into cooked rice. Serve chicken pieces and extra sauce with rice pilaf. Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 08:35:41 -0400 From: Grace Wagner <wgmm@MAIN.CITYNET.NET>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 76
Total Fat: 8g
Cholesterol: 0mg
Sodium: 6496.1mg
Potassium: 1671.8mg
Carbohydrates: 31.6g
Fiber: 3.1g
Sugar: 26.4g
Protein: 28.9g