Remove skin from chicken breasts. Remove meat and cut into 1/2 to 1 inch pieces. Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken broth in a skillet. Cook on medium heat until the chicken and vegetables are tender, cool. In the meantime, add the wine and remaining chicken broth to the rice and seasoning packet. Let soak for 30 minutes. Combine all ingredients into a baking dish. Cover and bake at 300 degrees for an hour. Mix while baking - remove cover or add water for desired moistness. Yield: 6 servings. Nutritional Analysis Original Modified Calories 490 300 Fat (grams) 16 8 Percent calories from 29 24 fat Percent polyunsaturated 7 6 Percent saturated 9 9 Percent monounsaturated 13 9 Cholesterol (milligrams) 95 49 Sodium (milligrams) 2500 800 Protein (grams) 37 20 Carbohydrate (grams) 39 29 NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 2 meat and 2 starch servings. http://www.mayo.ivi.com/mayo/recipe/htm/bkdchkn.htm ? 1997 Mayo Foundation for Medical Education and Research. Recipe by: Mayo Foundation for Medical Education and Research. Posted to EAT-LF Digest by Roberta Banghart
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 6|
|Calories from Fat: 146 (27%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 137.3mg||42 %|
|Sodium 1580.1mg||54 %|
|Potassium 895.2mg||24 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 21.1g|
|Protein 51.5g||74 %|
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Calories per serving: 538
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