Great Light Recipe

This is one of my favorite recipes, I make it at least a couple of times a month. I have found that you don't really need the heavy whipping cream , it doesn't make much difference in taste. I like to saute a side of mushrooms to go with it. I also use boneless chicken breasts in place of thighs. This recipe is from Cooking Light.

Yield

4 servings (serving size: 2 chicken thighs and 1 cup rice)

Ingredients

• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 (3 1/2-ounce) bags boil-in-bag brown rice
• 1/3 cup dry white wine
• 8 skinless, boneless chicken thighs (about 1 3/4 pounds)
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 2 cups fat-free, less-sodium chicken broth
• 3 tablespoons whipping cream
• 1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Preparation

1. Preheat oven to 450°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.

3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.

4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

Nutritional Information

Calories:

498 (35% from fat)

Fat:

19.1g (sat 7.5g,mono 6.7g,poly 3.1g)

Protein:

38.2g

Carbohydrate:

43.8g

Fiber:

5.6g

Cholesterol:

122mg

Iron:

3mg

Sodium:

765mg

Calcium:

198mg

Julianna Grimes, Cooking Light, MARCH 2008

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