Recipe Finder:
Check out our most popular categories:
Herbed Chicken with Wild Rice
Cook: 40 mins
Grill: 12 mins
Ingredients
- 4 medium carrots, cut into 1/4-inch bias slices
- 1 small zucchini, cut into 3/4-inch bias slices*
- 1 small yellow summer squash, cut into 3/4-inch bias slices*
- 2 tablespoons butter or margarine
- 1 tablespoon lemon juice
- 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried marjoram, crushed
- 1/4 teaspoon cayenne pepper
- 3 skinless, boneless chicken breast halves (about 1 pound)
- 1/2 cup refrigerated Alfredo sauce
- Wild Rice Pilaf (recipe follows)
- 1/2 cup fresh raspberries (optional)
Directions
1. For vegetables:Place a steamer basket in a large saucepan; add water to just below basket. Bring water to boiling. Place carrots in steamer basket. Cover and steam for 5 minutes. Remove cover; add zucchini and summer squash. Cover and steam 4 to 5 minutes more or till vegetables are crisp-tender. Meanwhile, make sauce. In a small saucepan, melt butter. Stir in lemon juice and basil. Carefully remove steamer basket from pan. Transfer vegetables to a medium bowl. Pour sauce over vegetables; stir gently to coat. Keep warm.
2. For chicken:In a small bowl, combine salt, thyme, rosemary, marjoram and cayenne pepper. Sprinkle the herb mixture evenly over chicken; rub in with your fingers. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or till chicken is no longer pink (170 degree F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Meanwhile, in another small saucepan, heat the Alfredo sauce.
3. To serve, evenly divide steamed vegetables and Wild Rice Pilaf among 4 dinner plates. Cut chicken into thin bite-size strips. Place chicken on top of wild rice. Ladle the Alfredo sauce over the chicken. Garnish plate with raspberries, if you like. Makes 4 servings.
-
Note:
If desired, substitute 20 to 24 sunburst and/or pattypan squash for the zucchini and yellow summer squash. Steam as above.
Ingredients
- 3/4 cup chopped onion
- 1 tablespoon hot butter
- 1 cup uncooked rinsed and drained wild rice
- 1 14 ounce can chicken broth
- 1/4 cup water
- 1/3 cup toasted slivered almonds
Directions
In a large skillet, cook onion in hot butter about 5 minutes or till tender. Add wild rice. Cook and stir for 3 minutes more. Carefully add chicken broth and water. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes or till rice is tender and the liquid is absorbed. Stir in almonds. Makes 3 cups.
