Progresso® broth provides a simple addition to this rice pilaf packed with chicken and yams – a flavorful dinner.
boneless, skinless chicken breast halves (about 1 pound)
cups cooked wild rice
cup golden raisins
cup slivered almonds, toasted if desired
cup Progresso™ chicken broth (from 32 oz carton)
cup dry sherry or chicken broth
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
large yam, peeled and cut into 1/2-inch pieces (2 cups)
teaspoon seasoned salt
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.
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.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.