| 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 | T | Olive Oil |
| 2 | lb | Boneless Skinless Chicken |
| Breast Halves Cut Into | ||
| Bits | ||
| 1 | c | Sliced Green Onions |
| 4 | Bosc Pears, Cored And Sliced | |
| Vegetable Cooking Spray | ||
| 1 | c | Dried Cranberries |
| 1 | T | Sugar |
| 3/4 | t | Salt |
| 3/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 36.6mg
Sodium: 605.9mg
Potassium: 579.7mg
Carbohydrates: 112.8g
Fiber: 9g
Sugar: 13.9g
Protein: 23.5g