Buttery Herbed Chicken

Oxmoor House
Prep: 2 minutes; Cook: 10 minutes. Prepare 3 cups cooked rice by using 1 extra-large bag boil-in-bag rice, and cook according to package directions using fat-free, less-sodium chicken broth instead of water. Start the rice first, and let it cook while you prepare the chicken.
4 servings (serving size: about 3 ounces chicken and 3/4 cup rice)


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2 tablespoons light butter, softened
1/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 pound chicken breast tenders
3 cups hot cooked long-grain rice


Combine butter and next 3 ingredients in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until done.

Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice.

Created date

April 2008

Nutritional Information

Calories 292
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 2.7 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 29.3 g
Carbohydrate 26.5 g
Fiber 0.8 g
Cholesterol 76 mg
Iron 1.7 mg
Sodium 259 mg
Calcium 25 mg