| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Italian |
Salads, Main dish, Side dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Parmesan cheese |
| 1/4 |
c |
Italian-style breadcrumbs |
| 4 |
|
Chicken breast halves (boneless, skinless) |
| 1 |
tb |
Olive oil |
| 6 |
c |
Torn spinach leaves stems removed |
| 3 |
c |
Cooked rice; cooled (cooked in chicken broth) |
| 1 |
lb |
Asparagus; blanched and cut into 1" pieces |
| 2 |
|
Plum tomatoes; sliced |
| 1/2 |
c |
Sliced red onion |
| 1/3 |
c |
Walnuts; toasted |
| 2 |
tb |
Chopped fresh basil |
| 2/3 |
c |
Vinaigrette salad dressing |
INSTRUCTIONS
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast
with breadcrumb mixture. Heat olive oil in skillet over medium-high heat
until hot. Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl. Add spinach, rice, asparagus,
tomatoes, onion, walnuts, and basil; toss well. Just before serving pour
dressing over salad; toss to coat.
Each serving provides:
* 493 calories
* 28 g. protein
* 27 g. fat
* 4 g. saturated fat
* 37 g. carbohydrate
* 4 g. dietary fiber
* 51 mg. cholesterol
* 781 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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