Here is a recipe from Lora Brodys "The Kitchen Survival Guide." Heat oven to 375F. with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. Pour rice over botton of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels. Layer the chicken over the rice. Combine remaining ingredients, mix well, and spread over the chicken. Cover loosely with foil and bake 40-50 minutes. Remove the foil and continue baking 10 minutes, or until chicken is done. Makes 6 servings. NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving. Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:10:05 -0500 From: email@example.com (S.Pickell)
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 70.2mg||22 %|
|Sodium 937mg||32 %|
|Potassium 494.7mg||13 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 40.9g|
|Protein 28.8g||41 %|
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Calories per serving: 330
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