Parmesan Chicken 'n' Broccoli Recipe

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Parmesan Chicken 'n' Broccoli Ingredients

1 cup parboiled rice, long grain
1/2 cup green onion with tops -- cut
1 in 1/4 slices
18 oz skinless boneless chicken
1 breast halves
1 (6 at 3 ounces)
1 clove minced garlic -- or
1 more
1 tsp dried italian seasoning --
1 crushed
1 tbsp vegetable oil
1 sauce:
1 tbsp cornstarch
2 1/4 cup 1% low-fat milk
3 oz fat-free cream cheese -- cut
1 up
1 1/2 cup loose-pack frozen cut
1 broccoli
8 tbsp grated parmesan cheese -- or
1 less
1/3 cup lean ham -- diced
2 tbsp sliced almonds
29 oz peach slices in light syrup
1 cinnamon
1 or fresh nectarine slices

A Recipe for
Parmesan Chicken 'n' Broccoli

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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This Recipe for Parmesan Chicken 'n' Broccoli is one of thousands in the Recipes-to-go Cheese Cookbook.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This is a recipe for Parmesan Chicken 'n' Broccoli from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Parmesan Chicken 'n' Broccoli recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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If you find any errors in this Parmesan Chicken 'n' Broccoli recipe please inform us and we will amend the Parmesan Chicken 'n' Broccoli recipe immediately

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Parmesan Chicken 'n' Broccoli

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Parmesan Chicken 'n' Broccoli Directions

1> Cook rice according to package directions; stir in HALF the onion.

2> In a skillet cook chicken, gralic, and Italian seasoning in hot
oil over medium heat for 8 minutes or till chicken is no longer pink,
turning once. Remove from skillet; reserveDrippings.

3> For sauce, cook remaining onion in reserved skillet drippings till
tender, adding more oil if needed. Stir in cornstarch; add milk all at
once. Cook and stir over medium heat till slightly thickened and
bubbly. Reduce heat; stir in cream cheese till nearly smooth.

4> Remove from heat; stir in broccoli, Parmesan, and ham. Spread rice
mixture in a baking dish. Arrange chicken on top of rice; season with
salt and pepper. Spoon sauce over chicken; sprinkle with nuts.

BAKE NOW: 350F / 180C, covered, until hot and bubbly, about 10 to 12
minutes.

>> FREEZE UP TO 3 MONTHS: Cover pan with foil, label, and freeze. -
Thaw in refrigerator. Bake covered about 20 minutes. Uncover and
bake for about 10 minutes, till bubbling hot. - Bake frozen: covered
for 30 minutes. Uncover, and bake 20 to 25 minutes, or till bubbling
hot.

baking dish: 12x7-1/2x2-inch

DESSERT PEACH Idea - Simmer the peaches with 1 tsp butter-flavored
canola oil and 1/4 teaspoon cinnamon for about 5 minutes. Serve warm,
topped with sour-cream or yogurt, frozen or chilled.

BHG recommends -- When freezing dishes made with rice, use converted
or parboiled rice because it maintains a firm texture when frozen and
re-heated.

Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted)

From: Grumpy49@nexusprime.Org On Tue, J

Serves: 6

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Parmesan Chicken 'n' Broccoli Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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