Stuffed Cranberry And Rice Chicken Recipe - Cooking Index
Juicy, tart cranberries surprise you in every bite!
Type: Chicken, Poultry3 | Chicken breasts - halved, boned, | |
Skinned, and pounded to 1/2" thickness | ||
3 cups | 480g / 16oz | Cooked brown rice |
1/2 cup | 46g / 1.6oz | Rehydrated cranberries - drained |
= (to rehydrate dried cranberries, pour | ||
Boiling water over 1/2 cup cranberries, | ||
Let sit for 10 minutes, and drain) | ||
1 tablespoon | 15ml | Olive oil |
1/2 cup | 55g / 1.9oz | Diced celery |
1/2 cup | 31g / 1.1oz | Diced onion |
2 teaspoons | 10ml | Minced fresh thyme |
1 cup | 237ml | Dry white wine |
Prepare the chicken breasts and set aside. Combine the rice and rehydrated cranberries and mix well. Set aside.
Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.
On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts.
Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish. Cover and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for 10 more minutes.
This recipe yields 6 servings. Serving size: 3 to 4 ounces chicken and vegetables with 1/2 cup rice.
Exchanges Per Serving: 3 Very Lean Meat, 2 Starch, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 296; Calories from Fat 57; Total Fat 6g; Saturated Fat 1g; Cholesterol 73mg; Sodium 80mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 3g; Protein 30g.
Source:
American Diabetes Association at http://www.diabetes.org
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