Sunday, June 8, 2008

Rosemary Chicken with Wild Rice

Source: Weight Watchers Complete Cookbook
Servings: 6
Points: 6

1 cup wild rice
1 Tbl olive oil
2 garlic cloves, minced
1 1/4 lb skinless boneless chicken breasts, cubed
2 carrots, diced
2 Tbl finely chopped fresh rosemary, or 1 Tbl dried
1/4 cup & 2 Tbl orange marmalade
1/4 cup Dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to the package directions
2. In a large nonstick skillet over medium heat, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the ride; toss to combine.

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