Prep: 10 min
Ready In: 40 min
Serves: 4
1-1/2 cups instant white rice, uncooked
1-1/2 cups warm water
4 small boneless skinless chicken breasts (1 lb./ 500 g)
1-1/2 tsp. chili powder
1/4 cup KRAFT CALORIE-WISE RANCHER'S CHOICE Dressing
1/2 cup KRAFT Double Cheddar Shredded Cheese
4 cups small broccoli florets
1 cup chopped red peppers (about 1 medium)
PREHEAT oven to 400°F. Combine rice and water; let stand 5 min.
SPOON rice mixture evenly onto centre of each of four large sheets of heavy-duty foil. Top each with 1 chicken breast; sprinkle with chili powder. Drizzle evenly with dressing; top with cheese and vegetables. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x3/4-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
From www.kraftcanada.com
Monday, April 28, 2008
Friday, April 25, 2008
Rosemary Pork Tenderloin
Ingredients
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)
Preparation
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.
Yield
4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)
writeNutrient();
Nutritional Information
CALORIES 224(30% from fat); FAT 7.4g (sat 1.8g,mono 4.3g,poly 0.8g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 21mg; SODIUM 359mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 14.7g
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)
Preparation
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.
Yield
4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)
writeNutrient();
Nutritional Information
CALORIES 224(30% from fat); FAT 7.4g (sat 1.8g,mono 4.3g,poly 0.8g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 21mg; SODIUM 359mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 14.7g
Wednesday, April 2, 2008
Chicken Teriyaki
4 chicken breasts
1 egg, beaten
cornstarchoil
carrots
purple onion
green pepper
Sauce:
1/2 cup vinegar
1/2 cup water
1 1/2 cups sugar
1/4 cup soy sauce
1 tablespoon ketchup
Cut up boneless, skinless chicken breasts into pieces. Coat in beaten egg, then roll in cornstarch. Brown each piece of chicken in hot oil. Put chicken in baking dish and cover with sauce. Bake at 350 for 1 hour. Add the vegetables half way through cooking time. Serve over rice.
1 egg, beaten
cornstarchoil
carrots
purple onion
green pepper
Sauce:
1/2 cup vinegar
1/2 cup water
1 1/2 cups sugar
1/4 cup soy sauce
1 tablespoon ketchup
Cut up boneless, skinless chicken breasts into pieces. Coat in beaten egg, then roll in cornstarch. Brown each piece of chicken in hot oil. Put chicken in baking dish and cover with sauce. Bake at 350 for 1 hour. Add the vegetables half way through cooking time. Serve over rice.
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