Rating: 4 stars
84 Ratings
  • 5 star values: 40
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2

With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

Recipe by Cooking Light October 2010

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 cutlet and about 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

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  • While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

  • Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Nutrition Facts

333 calories; fat 13g; saturated fat 4.4g; mono fat 4.9g; poly fat 2.2g; protein 29.1g; carbohydrates 24.2g; fiber 1.9g; cholesterol 81mg; iron 1.5mg; sodium 601mg; calcium 23mg.
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