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Recipe to Print-Spiced Chicken with Black-Eyed Peas and Rice - Copy

$scale_by Recipe Name: Spiced Chicken with Black-Eyed Peas and Rice - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: Southern Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 16.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $9.06 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: For juicier chicken, sear on the stovetop and finish in the oven.

Ingredients: Directions: Preheat oven to 350. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350 for 6 minutes or until chicken is done. Cover and keep warm. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; saute 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions. CALORIES 405(14% from fat) FAT 6.5g (sat 1.3g,mono 3.1g,poly 1.2g) PROTEIN 47g CHOLESTEROL 99mg CALCIUM 64mg SODIUM 868mg FIBER 5g IRON 3.4mg CARBOHYDRATE 37.5g

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00