Buffalo and Blue Cheese Chicken Casserole
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Frozen Aisle
PREP TIME: 0min COOK TIME: 15min
|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.
1 tbsp. vegetable oil
1/4 cup shallots, minced
2 tbsp. apricot jam or preserves
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1/2 cup reduced sodium chicken stock
1/4 cup fresh parsley or chives, chopped
4 cups prepared 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