Chicken and Rice Pilaf with Yams

  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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.

  • Quick-cooking wild rice is faster to prepare than regular wild rice and is equally delicious. If you can't find wild rice, try a wild rice blend or brown rice instead.
  • To toast almonds, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
80
Total Fat
9g
Saturated Fat
2g
Cholesterol
65mg
Sodium
440mg
Total Carbohydrate
48g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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