Fast Flavored Fiber
Bring 2 cups of the chicken broth in a large saucepan to a boil over high heat. combine the remaining 2 cups of the chicken broth, the cider, salt, pepper, and 1 rosemary sprig in a large saute pan or Dutch oven and bring to a boil over high heat.
In the saucepan, add the barley and apple to the boiling chicken broth, reduce heat, cover and simmer for 10 to 12 minutes or until the barley is tender and most of the liquid has been absorbed (drain extra, if necessary)
In the saute pan, reduce the heat to medium, add the chicken tenders in one layer to the broth and cider mixture, cover, and cook for 4 to 5 minutes or until tender and cooked through, turning the pieces if necessary.
While the chicken and the grain are cooking, strip off about a tablespoon of leaves from the remaining rosemary sprig and mince. In a small bowl whisk together the vinegar, oil, and 1 tablespoon, of the minced rosemary until emulsified.
When the chicken is done, drain it well and set aside. When the barley is done fold in the currants, if using, and cover for about 30 seconds. Serve the chicken breast over a bed of apple currant barley. Drizzle the dressing over the chicken and sprinkle the pecans over all.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 482 | ||
Calories from Fat: 251 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 1269.6mg | 44 % | |
Potassium 631.8mg | 17 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 30.2g | ||
Protein 24.9g | 36 % | |
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: 482
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