Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts - halved, boned, Skinned, and pounded to

  2. 1/2" thickness

  3. 3 cups 480g / 16oz Cooked brown rice

  4. 1/2 cup 46g / 1.6oz Rehydrated cranberries - drained

  5. 1/2 cup cranberries, Let sit for 10 minutes, and drain

  6. 1 tablespoon 15ml Olive oil

  7. 1/2 cup 55g / 1.9oz Diced celery

  8. 1/2 cup 31g / 1.1oz Diced onion

  9. 2 teaspoons 10ml Minced fresh thyme

  10. 1 cup 237ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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