Buffalo and Blue Cheese Chicken Casserole
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||8%|
|Saturated Fat 1.5g||8%|
|Total Carbs 54g||18%|
|Dietary Fiber 4g||16%|
|Vitamin A 6%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 tablespoonvegetable oil
1/4 cupshallots, minced
2 tablespoonsapricot jam or preserves
2 tablespoonsbalsamic vinegar
1 tablespoonDijon mustard
1/2 cupreduced sodium chicken stock
1/4 cupfresh parsley or chives, chopped
4 cupsprepared brown rice
In a large non-stick skillet, heat oil over medium heat; add shallots and cook 1 minute. Stir in apricot jam, vinegar and mustard and bring to a boil.
Add chicken strips and broth, cover and gently simmer 5-6 minutes, or until chicken is heated though. Top with parsley and/or chives. Serve over rice or pasta.
Apricot Glazed ChickenAdd Your Comment