Oven Baked Chicken with Wild Rice and Glazed Carrots
Serves 4 – 6
Chicken and Rice: Ingredients
6 chicken breast halves
1-1/2 cups chopped celery
1-1/2 cups whole pearl onions
1 teaspoon fresh tarragon
2 cups unsalted chicken broth
1-1/2 cups dry white wine
1 package long grain and wild rice mix and seasoning packet
Directions
Preheat the oven to 300 F.
Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.
In a baking dish, combine the wine, remaining 1cup chicken broth, rice and seasoning packet. Let soak for 30 minutes.
Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.
Carrots: Ingredients
6 cups water
1 pound baby carrots, rinsed
1/4 cup apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon
Directions
Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.
In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.
Pour the apple juice mixture over the carrots. Serve immediately.
One Serving Size
Calories 532 Calories from fat 67 Vitamin A 314% Vitamin C 22%
Total Fat 7g 11% Calcium 11% Iron 23%
Saturated fat 2g 10%
Trans Fat 0g
Cholesterol 145mg 49%
Sodium 290mg 12%
Total Carbohydrates 39g 13%
Dietary Fiber 6g 25%
Sugars 11g
Protein 61g
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