Stuffed Cranberry And Rice Chicken

By á-174942

Ingredients

• 3 whole chicken breasts halved, boned, skinned, and pounded to 1/2" thickness
• 3 cups cooked brown rice
• 1/2 cup rehydrated cranberries drained (to rehydrate dried cranberries, pour
• boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain)
• 1 tablespoon olive oil
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 teaspoons minced fresh thyme
• 1 cup dry white wine

Details

Servings 6

Preparation

Step 1

Prepare the chicken breasts and set aside. Combine the rice and rehydrated cranberries and mix well. Set aside.

Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.

On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts.

Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish. Cover and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for 10 more minutes.

This recipe yields 6 servings. Serving size: 3 to 4 ounces chicken and vegetables with 1/2 cup rice.

Exchanges Per Serving: 3 Very Lean Meat, 2 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 296; Calories from Fat 57; Total Fat 6g; Saturated Fat 1g; Cholesterol 73mg; Sodium 80mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 3g; Protein 30g.