Polynesian chicken and rice

5 Servings

Ingredients

QuantityIngredient
cupNo-salt-added chicken broth
1cupPineapple juice
3tablespoonsSugar
3tablespoonsReduced-calorie ketchup
2tablespoonsWhite vinegar
1tablespoonLow-sodium soy sauce
Vegetable cooking spray
1tablespoonMargarine
5Skinned chicken breast halves, (6-ounce)
1cupLong-grain white rice, uncooked
3Cloves garlic, minced
1cupSliced green onions, (1-inch)
1cupChopped red bell pepper
8ouncesUnsweetened pineapple tidbits, (1 can) drained
2tablespoonsCoarsely chopped cashews

Directions

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Yield: 5 servings (serving size: 1 chicken breast half and 1 cup rice mixture).

Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g Carbohydrate; 65mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, March 1995, page 110 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.