RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 700
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| Recipe Name: |
Chicken Breasts with Wild Rice and Fig Pilaf |
| Source: |
, October 2000 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.55
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, black divided
4 6-ozs chicken breast, boneless, skinless
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Directions:
Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for 1 hour or until rice is tender.
Melt the butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté for 5 minutes or until tender. Stir in the rice, figs, prosciutto, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Remove from heat, and keep warm.
Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chicken breasts, and cook for 7 minutes on each side or until done. Serve the chicken with wild rice pilaf, and garnish with thyme sprigs, if desired.
Serving size: 1 chicken breast half and 1 cup rice
NUTRITION PER SERVING - for 4oz breasts
CALORIES 414(16% from fat); FAT 7.6g (sat 3g,mono 2.3g,poly 1.6g); PROTEIN 37.1g; CHOLESTEROL 82mg; CALCIUM 94mg; SODIUM 869mg; FIBER 7.1g; IRON 3.1mg; CARBOHYDRATE 51g |
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| Nutrition per Serving: |
| Calories: |
369 |
Total Carbs: |
22.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.9 |
Fat: |
8.3 |
Protein: |
50.72 |
| Fiber: |
2.59 |
Sodium: |
615.78 |
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