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Suggest a better descriptionHeat oil in large skillet over Medium-High heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes. Stir in corn and blackeye peas; cover and cook an additional 10-15 minutes or unti liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley. Serves 4 ( 1 3/4 cup servings) Per serving: 420 calories, 8 grams fat, CFF 12%, 65 mg. cholesterol, 720 mg. sodium. Exchanges: 3 1/2 starch, 4 very lean meat. MC formatting by bobbi744@acd.net ICQ# 12099532 NOTES : Substitution: You can use 1 pound turkey breast tenderloin for the chicken in this recipe. Recipe by: Pillsbury, Casseroles & Easy Skillet Meals Posted to EAT-LF Digest by Roberta Banghart
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 4 servings | ||
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Calories: 353 | ||
Calories from Fat: 65 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 90.7mg | 28 % | |
Sodium 138mg | 5 % | |
Potassium 431.1mg | 11 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 42.7g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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