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Title: Chicken With Black Eyed Peas And Rice
Yield: 4

Ingredients

      1 tb olive oil; or vegetable oil
      1 lb boned and skinned chicken
           -breast ha; lves, in
      1    1/2 pieces; (1/2 to 1)
      1 md onion; chopped
      1    clove garlic; minced
     14 oz ready-to-serve chicken broth
      1 tb worcestershire sauce
    1/4 ts salt
    1/4 ts dried oregano; or thyme
    1/8 ts ground red pepper; (cayenne)
    3/4 c  long-grain white rice;
           -uncooked
      1 c  frozen corn
     15 oz canned blackeyed peas;
           -drained
      1    chopped fresh parsley; if
           -desired

Instructions

Heat oil in large skillet over Medium-High heat until hot. Add chicken,
onion and garlic; cook and stir until chicken is browned. Stir in broth,
Worcestershire sauce, salt, oregano and ground red pepper. Bring to a
boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes.

Stir in corn and blackeyed peas; cover and cook an additional 10-15
minutes or until liquid is absorbed and chicken is no longer pink,
stirring occasionally. Sprinkle with parsley.

Serves 4 ( 1 3/4 cup servings)

Per serving: 420 calories, 8 grams fat, CFF 12%, 65 mg. cholesterol, 720
mg. sodium.
Exchanges: 3 1/2 starch, 4 very lean meat.
MC formatting by bobbi744@acd.net ICQ# 12099532

Per serving: 463 Calories (kcal); 6g Total Fat; (11% calories from fat);
43g Protein; 62g Carbohydrate; 66mg Cholesterol; 458mg Sodium
Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: Pillsbury, Casseroles & Easy Skillet Meals

Converted by MM_Buster v2.0n.

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