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5 servings
suggest servings
| 1/4 | cup | wheat germ | |
| 1 | teaspoon | basil | chopped and fresh |
| 4 | each | chicken breast halves, boneless and skinless | about 1 pound |
| 1/4 | cup | water | hot |
| 1/2 | teaspoon | chicken bouillon | granules |
| 1/4 | cup | water | |
| 1 | tablespoon | lemon juice | |
| 1 | clove | garlic | crushed |
| 1 | cup | broccoli stems | cut-up |
| 2 | medium | carrots | cut into julienne strips |
| 1 | medium | sweet red bell pepper | cut into julienne strips |
| 1 | small | onion | sliced and separated into rings |
| 1 | teaspoon | basil | chopped fresh |
| 1 | x | salt and black pepper | to taste |
| 1 | cup | wild rice | hot cooked and brown mix |
Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat.
Cook chicken in skillet 10 minutes, turning once, until golden brown.
Mix 1/4 cup hot water and the bouillon granules; pour into skillet.
Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet; keep warm.
Remove any chicken coating from skillet.
Heat 1/4 cup water to boiling in skillet; add lemon juice.
Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice.
Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Spoon vegetables over rice.
Serve with chicken.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 75mg | 3% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 3.0g | 11% |
| Sugars 3.0g | |
| Protein 25.0g | 49% |
| Vitamin A | 97% | Vitamin C | 57% | |
| Calcium | 3% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. ...
This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.
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