Chicken and Rice Pilaf with Yams

 

4

boneless, skinless chicken breast halves (about 1 pound)

2

cups cooked wild rice

1/2

cup golden raisins

1/3

cup slivered almonds, toasted if desired

3/4

cup Progresso® chicken broth (from 32 oz carton)

1/4

cup dry sherry or chicken broth

1

teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1

large yam, peeled and cut into 1/2-inch pieces (2 cups)

1/2

teaspoon seasoned salt

• 1 Heat oven to 350°. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 5 minutes turning once, until brown.
• 2 Mix wild rice, raisins, almonds, broth, sherry, thyme and yam in ungreased square pan, 9x9x2 inches. Place chicken on rice mixture. Sprinkle with seasoned salt.
• 3 Cover and bake 35 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.