Heat 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 email@example.com 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|
|Calories from Fat: 65 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 353
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