| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casseroles, Healthy and, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
|
|
Salt and pepper, to taste |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onion, chopped |
| 1 |
pk |
Tabbouleh, 5.25 oz. |
| 1/2 |
ts |
Ground coriander seed |
| 1/4 |
ts |
Ground cumin |
| 1 |
cn |
Reduced-sodium chicken broth, 14.5 oz. |
INSTRUCTIONS
1. Pat chicken dry with paper towels and season with salt and pepper.
2. In a large non-stick skillet, over medium-high heat, heat oil. Add
chicken and brown both sides, about 5 to 6 minutes per side. Remove chicken
from skillet
3. Add onions and cook until translucent, 2 to 3 minutes. Add tabbouleh
(including spice packet), remaining spices, broth, and 1 cup hot water.
Arrange chicken breasts on top of tabbouleh.
4. Cover; reduce heat to medium-low. Cook 10 to 15 minutes or until chicken
is cooked through.
Recipe by: Perdue Fit'n Easy Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Luke Murden <lmurden@visi.net> on Jul 03, 1997
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