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Ingredientes
- 1 c. Raw long-grain wild rice
- 2 1/2 c. Canned chicken broth Or possibly
- 1 x Chicken boullion cube dissolved in
- 2 1/2 c. Warm water
- 3 whl boneless chicken breasts, skins off or possibly on (it's up to you), cut in half
- 1 c. Plain yogurt
- 1/2 c. Honey
- 1/3 c. Dijon mustard
- 2 Tbsp. Dark brown sugar
- 1 Tbsp. Soy sauce
Direcciones
- Here is a recipe from Lora Brody's "The Kitchen Survival Guide."
- Heat oven to 375'F. with rack in center position. Spray a 2-qt casserole with non-stick vegetable cooking spray or possibly coat it lightly with vegetable shortening. Pour rice over botton of prepared dish, then pour in broth.
- Rinse chicken and pat it dry with paper towels. Layer the chicken over the rice.
- Combine remaining ingredients, mix well, and spread over the chicken. Cover loosely with foil and bake 40-50 min. Remove the foil and continue baking 10 min, or possibly till chicken is done.
- Makes 6 servings.
- NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or possibly slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 6 servings | |
| Calories 361 | |
| Calories from Fat 78 | 22% |
| Total Fat 8.71g | 11% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 50mg | 17% |
| Sodium 534mg | 22% |
| Potassium 455mg | 13% |
| Total Carbs 50.98g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 30.38g | 20% |
| Protein 21.7g | 35% |
