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Pimento Chicken

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Submitted by Jello

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

16 ⅔ 481.7
OUNCES ML/G CHICKEN BREASTS
skinless
1 15
TABLESPOON ML VEGETABLE OIL
¾ 177
CUP ML ONIONS
chopped
½ 7.5
TABLESPOON ML GARLIC CLOVES
minced
¾ 177
CUP ML LONG GRAIN RICE
white
1 237
CUP ML MUSHROOMS
fresh *
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
canned
½ 118
CUP ML WHITE WINE *
0.6
TEASPOON ML SAFFRON THREADS *
1 ½ 355
CUPS ML GREEN PEAS
frozen
2 57.8
OUNCES ML/G PIMENTOS
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

Chicken breasts skinned, boned and halved lengthwise.

In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turning once.

Remove; keep warm.

Cook onion and garlic in oil until tender.

Stir in the uncooked rice and mushrooms.

Add broth, wine, saffron, and ¼ teaspoon of pepper.

Bring to a boil; reduce heat.

Cover; simmer 20 minutes or until rice is tender.

Stir in the thawed peas and drained pimiento; heat through.

Serve by placing rice on a plate then the breast on top.

Sprinkle parmesan on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 374 22% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 405mg 17%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 63g
Vitamin A 20% Vitamin C 26%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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