02-19-2005, 05:16 AM
Italo-Chicken Bake
1 can (16 oz.) ready to serve chicken broth - low fat, low salt
1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, water chestnuts, and sweet red pepper), thawed
1 cup uncooked regular long-grain rice
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon dried thyme leaves, crushed
1/4 cup fat free Italian vinaigrette salad dressing
In a 3 quart oblong baking dish, combine broth, rice and thyme. Bake at 375 degrees F for 20 minutes.
Stir in vegetables. Arrange chicken on mixture. Pour vinaigrette over all. Bake 30 minutes or until chicken is no longer pink and rice and vegetables are tender. Garnish with fresh thyme sprigs, if desired. Makes about 6 cups rice mixture and 4 servings.
PER SERVING: CALORIES: 405 (10.4% from fat) FAT: 4.7g (SAT: 1.5g) CHOL: 73.3mg FIBER: 6.8g SODIUM: 409mg
1 can (16 oz.) ready to serve chicken broth - low fat, low salt
1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, water chestnuts, and sweet red pepper), thawed
1 cup uncooked regular long-grain rice
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon dried thyme leaves, crushed
1/4 cup fat free Italian vinaigrette salad dressing
In a 3 quart oblong baking dish, combine broth, rice and thyme. Bake at 375 degrees F for 20 minutes.
Stir in vegetables. Arrange chicken on mixture. Pour vinaigrette over all. Bake 30 minutes or until chicken is no longer pink and rice and vegetables are tender. Garnish with fresh thyme sprigs, if desired. Makes about 6 cups rice mixture and 4 servings.
PER SERVING: CALORIES: 405 (10.4% from fat) FAT: 4.7g (SAT: 1.5g) CHOL: 73.3mg FIBER: 6.8g SODIUM: 409mg