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Prep 25min
Total1hr5min
Servings4
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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
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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.
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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.
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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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