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Ingredientes
- 1 x 6 oz lon grain and wild rice
- 1 1/2 c. borden cottage cheese
- 1 1/2 tsp flour
- 3 whl chicken breasts, split, boned and skinned salt pepper
- 1 x egg, beaten 1/4 c. water
- 1 c. fine dry bread crumbs
- 1 can condensed cream of mushroom soup
- 1/2 c. lowfat milk
- 1/4 c. minced pimientos sliced mushrooms
Direcciones
- Prepare rice as package directs using 2 c. water. Combine cheese and flour; stir into rice. Spread proportionately into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mix; roll in crumbs. In large skillet, heat butter; cook till golden brown. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 min or possibly till bubbly. In small saucepan, combine soup, lowfat milk and pimientos; heat stirring till smooth. Serve with chicken; garnish with mushrooms. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 149 | 43% |
| Total Fat 16.73g | 21% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.08g | |
| Cholesterol 95mg | 32% |
| Sodium 857mg | 36% |
| Potassium 332mg | 9% |
| Total Carbs 19.87g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.43g | 3% |
| Protein 27.49g | 44% |
