Healthy: Balsamic Glazed Basil Chicken Breasts, Brussels Sprouts-and-Rice Casserole
This Balsamic Glazed Basil Chicken Breasts, Brussels Sprouts-and-Rice Casserole healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Balsamic Glazed Basil Chicken Breasts, Brussels Sprouts-and-Rice Casserole on food healthy recipe blog.
Tomorrow we are having Balsamic Glazed Basil Chicken Breasts. This is another McCormick recipe but they didn’t have a pic. I totally recommend checkout out the McCormick website if you are looking for easy dinner ideas. There are tons on their site! http://www.mccormick.com On the side we’re having Brussels Sprouts and Rice Casserole. I know many people think they hate Brussels Sprouts but I say it’s just because you aren’t familiar with them. If you like cabbage, you will like these. I won’t lie, this will be my first time using frozen sprouts so I’m not sure what those are like but I’ll let you know when I review it.
Balsamic Glazed Basil Chicken Breasts
McCormick Makes 4 servings.
2 tablespoons flour
1 tablespoon McCormick Basil & Garlic Seasoning Blend
1 pound thinly sliced boneless skinless chicken breasts
2 tablespoons oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 tablespoon brown sugar
Mix flour and Seasoning Blend on plate. Moisten chicken lightly with water. Coat with flour mixture. Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until cooked through. Remove from skillet; keep warm. Add broth, vinegar and brown sugar to skillet. Bring to boil. Reduce heat to low; simmer 5 minutes or until liquid is reduced by half. Serve sauce over chicken.
Brussels Sprouts-and-Rice Casserole
Amy – amylz
Cooking Light, NOVEMBER 1997
1 (10-ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon stick margarine
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup cooked long-grain rice
1 ounce thinly sliced prosciutto or ham, cut into thin strips
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375. Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute. Drain. Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside. Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375 for 20 minutes or until lightly browned. Yield: 6 servings (serving size: 1/2 cup)
CALORIES 133 (26% from fat); FAT 3.9g (sat 1.4g,mono 1.5g,poly 0.8g); IRON 1.2mg; CHOLESTEROL 7mg; CALCIUM 129mg; CARBOHYDRATE 18.5g; SODIUM 280mg; PROTEIN 6.6g; FIBER 2.6g
Happy read Balsamic Glazed Basil Chicken Breasts, Brussels Sprouts-and-Rice Casserole recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!