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Ingredientes
- 1 lb chicken breasts halves - (to 1 1/2 lbs)
- 1/4 c. flour
- 3 Tbsp. grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp coarsely-grnd black pepper
- 1 tsp paprika
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. converted rice
- 1/4 c. minced red bell pepper or possibly pimiento
- 4 x scallions minced
- 4 ounce mushrooms sliced
- 1 1/2 c. chicken broth (use bouillon, canned, or possibly base)
- 1 can cream of celery soup, low-fat
- 1 can artichokes quartered, and liquid removed
Direcciones
- In a large skillet over medium heat, heat the extra virgin olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mix then brown in the warm oil. Transfer chicken to the crockpot.
- In the warm skillet, saute/fry bell pepper, scallions, and mushrooms for about 2 min; add in chicken broth and soup, stirring to combine thoroughly; pour over chicken in the crockpot.
- Stir in rice and artichokes; cover and cook for 5 to 6 hrs on LOW.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 397 | |
| Calories from Fat 121 | 30% |
| Total Fat 13.66g | 17% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.07g | |
| Cholesterol 46mg | 15% |
| Sodium 916mg | 38% |
| Potassium 419mg | 12% |
| Total Carbs 47.63g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.63g | 1% |
| Protein 19.74g | 32% |
