| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| The Chicken | ||
| 10 | Chicken breast halves | |
| without skin boned | ||
| 1 | c | Dry white wine or vermouth |
| 1 | t | Salt |
| 1 1/2 | t | Thyme |
| 1/2 | t | Rosemary |
| 1 | Bay leaf | |
| The Rice | ||
| 3 | T | Margarine |
| 2 | Cloves garlic minced | |
| 1/2 | c | Onion chopped |
| 1/2 | lb | Mushroom, sliced |
| 3/4 | c | Long-grain rice |
| The Cream Sauce | ||
| 1/4 | c | Flour |
| 1/2 | c | Skim milk |
| Assembly | ||
| 9 | oz | Artichoke hearts, thawed |
| 16 | Sheets phyllo dough, thawed |
INSTRUCTIONS
The Chicken and Broth: In a large pot, combine chicken, wine, salt, thyme, rosemary, bay leaf, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes or until chicken is cooked through. Remove chicken and cut into bite-size pieces. Set aside. Boil chicken broth gently, uncovered, until it is reduced to about 3 1/2 cups. Set aside and make rice. The Rice: In a large saucepan, melt margarine. Add the garlic, onion, and mushrooms and cook until tender. Stir in rice. Add 1 1/2 cups of the reduced chicken broth. Simmer, covered, until liquid is absorbed (about 20 minutes.) While rice is cooking, make the cream sauce. The Cream Sauce: Melt margarine over low heat. Stir in the flour and cook until bubbly. Remove from heat and slowly stir in remaining 2 cups of broth. Gradually add skim milk. Return to low heat and stir until thick. Back to the Rice and Chicken: When the rice is cooked, stir in the artichoke hearts and 1 cup of the cream sauce. Set aside. Stir remaining cream sauce into chicken pieces. Set aside. Putting it All Together: Preheat oven to 350F. Grease a 9"x13" baking pan with margarine. Melt the 3 tablespoons margarine Unfold the phyllo leaves. Cover with plastic or damp towel. Place 1 plyllo sheet into bottom of pan. Brush lightly with melted margarine. Repeat procedure with 6 more sheets of phyllo. Spread half of the rice mixture over phyllo dough. Spread chicken over rice mixture. Spread remaining rice mixture over chicken. Cover with 6 sheets of phyllo, brushing with margarine between each sheet. Tuck in edges of last sheet and brush the top with margarine. Cut lightly through 3 or 4 layers of phyllo dough to indicate pieces to be cut later. Bake chicken for 45 minutes or until golden brown and bubbly. Or refrigerate it for up to 24 hours and bake later for 60 minutes. Per serving: 330 Calories; 11g Fat (33% calories from fat); 25g Protein; 27g Carbohydrate; 54mg Cholesterol; 513mg Sodium Posted to MC-Recipe Digest V1 #323 Recipe by: Eater's Choice/tpogue@idsonline.com From: tpogue@IDS2.IDSONLINE.COM (terry pogue) Date: Sat, 30 Nov 1996 13:42:26 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 24.6mg
Sodium: 610.5mg
Potassium: 324.7mg
Carbohydrates: 22.8g
Fiber: 2.1g
Sugar: 1.4g
Protein: 14.5g