Recipe - Baked Chicken And Wild Rice With Onion And Tarragon (Mod)

ORIGINAL
1 cn Cream of celery soup;
undiluted
1 cn Cream of chicken soup;
undiluted
1 pack Onion soup mix
12 ounce Dry white wine
1 pack Long grain and wild rice mix
+ seasoning
6 Chicken breast halves

MODIFIED
1 One half cup Whole pearl onions
12 ounce Dry white wine
1 pack Long grain and wildric mix +
seasoning; pkt.
3 Chicken breast halves
3 cup Unsalted chicken broh
1 teaspoon Fresh tarragon

Remove skin from chicken breasts. Remove meat and cut into One half to 1 inch
pieces. Mix chicken, celery, pearl onions and tarragon plus one cup of the
unsalted chicken broth in a skillet. Cook on medium heat until the chicken
and vegetables are tender, cool. In the meantime, add the wine and
remaining chicken broth to the rice and seasoning packet. Let soak for 30
minutes. Combine all ingredients into a baking dish. Cover and bake at 300
degrees for an hour. Mix while baking remove cover or add water for
desired moistness. Yield: 6 servings.

Nutritional Analysis Original Modified Calories 490 300 Fat (grams) 16 8
Percent calories from 29 24 fat Percent polyunsaturated 7 6 Percent
saturated 9 9 Percent monounsaturated 13 9 Cholesterol (milligrams) 95 49
Sodium (milligrams) 2500 800 Protein (grams) 37 20 Carbohydrate (grams) 39
29

NOTE: Diabetics or those on caloriecontrolled diets may count one serving
as: 2 meat and 2 starch servings.

http://www.mayo.ivi.com/mayo/recipe/htm/bkdchkn.htm © 1997 Mayo Foundation
for Medical Education and Research.

Recipe by: Mayo Foundation for Medical Education and Research.

Posted to EATLF Digest by Roberta Banghart bobbi744@acd.net on Oct 16,
1998, converted by MM_Buster v2.0l.