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Low Fat Chicken and Rice Bake
3 whole medium chicken breasts (about 2-1/4 pounds total), skinned and halved lengthwise
3/4 cup frozen orange juice concentrate, thawed
1/2 cup thinly sliced celery
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1-1/3 cups long grain rice
Garlic salt
Paprika
Snipped parsley
Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with garlic salt, paprika, and additional pepper.
Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with snipped parsley before serving.
Makes 6 servings.
Calories...309...Fat...3 g...Carbs...49 g...Sodium...370 mg...Fiber...1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
