8 servings, 1 chicken breast and 1/3 cup rice pila
For the Cranberry Rice Pilaf3 1/4 cup water 1 tablespoon vegetable oil spread (4.5g fat per tablespoon) 1 tablespoon brown sugar 2 teaspoons chicken bouillon granules 1/4 teaspoon salt 1/3 cup chopped pecans 1/4 cup chopped dates 1 1/4 cup long grain rice (divided use) 1/2 cup sweetened dried cranberries For the Chicken 8 boneless, skinless chicken breasts (4 ounces each) flattened to 1/4 inch thickness 3/4 cup low sugar orange marmalade 1 teaspoon thyme 1/4 cup fresh parsley or 2 tablespoons dried
1. In a large saucepan combine all rice pilaf ingredients. Bring to a boil over medium-high heat, cover and reduce to simmer. Cook 20 - 25 minutes. 2. Preheat oven to 350 degrees. Spray a 9-x 13-inch baking dish with butter-flavored spray. 3. Spoon approximately 1/3 cup rice mixture onto each chicken breast. Fold sides of chicken over stuffing. Roll up and secure with toothpicks. Place in prepared baking dish. 4. In a small bowl combine marmalade, thyme and parsley. Spoon mixture evenly over the chicken breasts. 5. Bake chicken 25-30 minutes.
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