Parmesan Chicken N Broccoli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Parboiled rice, long grain
1/2 cup: Green onion with tops, cut
In 1/4" slices,
18 ounce: Skinless boneless chicken,
Breast halves,
, 6 at 3 ounces
1 Clove: minced garlic, or
More,
1 tsp: Dried Italian seasoning --,
Crushed,
1 tbsp: Vegetable oil,
SAUCE:,
1 tbsp: Cornstarch,
2 1/4 cup: 1% low-fat milk,
3 ounce: Fat-free cream cheese, cut
Up,
1 1/2 cup: Loose-pack frozen cut,
Broccoli,
8 tbsp: Grated Parmesan cheese, or
Less,
1/3 cup: Lean ham, diced
2 tbsp: Sliced almonds,
29 ounce: Peach slices in light syrup,
Cinnamon,
Or fresh nectarine slices,
Directions:
1> Cook rice according to package directions; stir in HALF the onion.
2> In a skillet cook chicken, gralic, and Italian seasoning in hot
oil over medium heat for 8 minutes or till chicken is no longer pink,
turning once. Remove from skillet; reserveDrippings.
3> For sauce, cook remaining onion in reserved skillet drippings till
tender, adding more oil if needed. Stir in cornstarch; add milk all at
once. Cook and stir over medium heat till slightly thickened and
bubbly. Reduce heat; stir in cream cheese till nearly smooth.
4> Remove from heat; stir in broccoli, Parmesan, and ham. Spread rice
mixture in a baking dish. Arrange chicken on top of rice; season with
salt and pepper. Spoon sauce over chicken; sprinkle with nuts.
BAKE NOW: 350F / 180C, covered, until hot and bubbly, about 10 to 12
minutes.
>> FREEZE UP TO 3 MONTHS: Cover pan with foil, label, and freeze. -
Thaw in refrigerator. Bake covered about 20 minutes. Uncover and
bake for about 10 minutes, till bubbling hot. - Bake frozen: covered
for 30 minutes. Uncover, and bake 20 to 25 minutes, or till bubbling
hot.
baking dish: 12x7-1/2x2-inch
DESSERT PEACH Idea - Simmer the peaches with 1 tsp butter-flavored
canola oil and 1/4 teaspoon cinnamon for about 5 minutes. Serve warm,
topped with sour-cream or yogurt, frozen or chilled.
BHG recommends -- When freezing dishes made with rice, use converted
or parboiled rice because it maintains a firm texture when frozen and
re-heated.
Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted)
From: Grumpy49@nexusprime.Org On Tue, J
Source from luhu.jp
2> In a skillet cook chicken, gralic, and Italian seasoning in hot
oil over medium heat for 8 minutes or till chicken is no longer pink,
turning once. Remove from skillet; reserveDrippings.
3> For sauce, cook remaining onion in reserved skillet drippings till
tender, adding more oil if needed. Stir in cornstarch; add milk all at
once. Cook and stir over medium heat till slightly thickened and
bubbly. Reduce heat; stir in cream cheese till nearly smooth.
4> Remove from heat; stir in broccoli, Parmesan, and ham. Spread rice
mixture in a baking dish. Arrange chicken on top of rice; season with
salt and pepper. Spoon sauce over chicken; sprinkle with nuts.
BAKE NOW: 350F / 180C, covered, until hot and bubbly, about 10 to 12
minutes.
>> FREEZE UP TO 3 MONTHS: Cover pan with foil, label, and freeze. -
Thaw in refrigerator. Bake covered about 20 minutes. Uncover and
bake for about 10 minutes, till bubbling hot. - Bake frozen: covered
for 30 minutes. Uncover, and bake 20 to 25 minutes, or till bubbling
hot.
baking dish: 12x7-1/2x2-inch
DESSERT PEACH Idea - Simmer the peaches with 1 tsp butter-flavored
canola oil and 1/4 teaspoon cinnamon for about 5 minutes. Serve warm,
topped with sour-cream or yogurt, frozen or chilled.
BHG recommends -- When freezing dishes made with rice, use converted
or parboiled rice because it maintains a firm texture when frozen and
re-heated.
Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted)
From: Grumpy49@nexusprime.Org On Tue, J
Source from luhu.jp