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Title: Chicken With Blackeye Peas
Yield: 4 Servings

Ingredients

      1 tb olive or vegetable oil
      1 lb boneless skinless chicken 
           -breast c; ut in 1inch piece
      1 md onion, chopped
      1 ea garlic clove, chopped
14 1/2 oz 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
      1 c  frozen corn
     15 oz can blackeye peas
      1    chopped fresh parsley

Instructions

1. Heat oil in large skillet over medium-high heat until hot. Add
chicken, onion and garlic; cook and stir until chicken is browned.

2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red
pepper. Bring to a boil. Reduce heat to medium-low. Stir in rice;
cover and cook 10 minutes.

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

Nutrition Information Per Serving:
420 Calories, 8 g Fat, 720 mg Sodium

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