| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | Italian | 6 | Servings | |
INGREDIENTS
| 1 | c | Parboiled rice, long grain |
| 1/2 | c | Green onion with tops; cut in 1/4" slices |
| 18 | oz | Skinless boneless chicken breast halves |
| (6 at 3 ounces) | ||
| 1 | Clove minced garlic; or more | |
| 1 | ts | Dried Italian seasoning; crushed |
| 1 | tb | Vegetable oil |
| 1 | tb | Cornstarch |
| 2 1/4 | c | 1% low-fat milk |
| 3 | oz | Fat-free cream cheese; cut up |
| 1 1/2 | c | Loose-pack frozen cut broccoli |
| 8 | tb | Grated Parmesan cheese; or less |
| 1/3 | c | Lean ham; diced |
| 2 | tb | Sliced almonds |
| 29 | oz | Peach slices in light syrup |
| Cinnamon | ||
| Or fresh nectarine slices |
INSTRUCTIONS
SAUCE H H 1> Cook rice according to package directions; stir in HALF the onion. 2> In a skillet cook chicken, gralic, and Italian seasoning in hot oil over medium heat for 8 minutes or till chicken is no longer pink, turning once. Remove from skillet; reserve Drippings. 3> For sauce, cook remaining onion in reserved skillet drippings till tender, adding more oil if needed. Stir in cornstarch; add milk all at once. Cook and stir over medium heat till slightly thickened and bubbly. Reduce heat; stir in cream cheese till nearly smooth. 4> Remove from heat; stir in broccoli, Parmesan, and ham. Spread rice mixture in a baking dish. Arrange chicken on top of rice; season with salt and pepper. Spoon sauce over chicken; sprinkle with nuts. > BAKE NOW: 350F / 180C, covered, until hot and bubbly, about 10 to 12 minutes. >> FREEZE UP TO 3 MONTHS: Cover pan with foil, label, and freeze. - Thaw in refrigerator. Bake covered about 20 minutes. Uncover and bake for about 10 minutes, till bubbling hot. - Bake frozen: covered for 30 minutes. Uncover, and bake 20 to 25 minutes, or till bubbling hot. baking dish: 12x7-1/2x2-inch DESSERT PEACH Idea - Simmer the peaches with 1 tsp butter-flavored canola oil and 1/4 teaspoon cinnamon for about 5 minutes. Serve warm, topped with sour-cream or yogurt, frozen or chilled. BHG recommends -- When freezing dishes made with rice, use converted or parboiled rice because it maintains a firm texture when frozen and re-heated. Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 19:32:19 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Menu with fruit: 345 cal. (24% CFF); and without: 290 cal. (29% CFF) Chicken alfredo on rice with broccoli and optional diced ham. Some parmesan is needed to marry the herby oregano with the cream sauce.
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