Polynesian Chicken and Rice

5 Servings

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Polynesian Chicken and Rice Ingredients

1 1/2 c No-salt-added chicken broth	5 Skinned chicken breast
1 c Pineapple juice	1 c Long-grain white rice,
3 tb Sugar	3 Cloves garlic, minced
3 tb Reduced-calorie ketchup	1 c Sliced green onions,
2 tb White vinegar	1 c Chopped red bell pepper
1 tb Low-sodium soy sauce	8 oz Unsweetened pineapple
Vegetable cooking spray	2 tb Coarsely chopped cashews
1 tb Margarine

Instructions for Polynesian Chicken and Rice

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@digex.net on Jan 28, 1997.

Main Ingredient: ChickenCuisine: Uncategorized