Chicken with Fruit And Cheese
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
margarine
or butter |
|
| 1 | tablespoon |
water
|
|
| 1 | jar |
green peas
strained |
*
|
| ⅔ | cup |
cranberries
|
|
| 2 | cups |
brown rice
cooked |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
margarine
or butter |
|
| 15 | ml |
water
|
|
| 1 | jar |
green peas
strained |
*
|
| 158 | ml |
cranberries
|
|
| 473 | ml |
brown rice
cooked |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
feta cheese
crumbled |
|
Directions
Heat margarine in 10-inch skillet until hot.
Cook chicken in margarine until brown on both sides.
Add water.
Spoon pears over chicken. Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Sprinkle cranberries over chicken.
Cover and simmer about 5 minutes longer or until chicken is done.
Serve with rice.
