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Recipe by: hansgerd
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See below ingredients and instructions of the recipe
1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves
-- (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves
-- stems removed
3 c Cooked rice; cooled
-- (cooked in chicken broth)
1 lb Asparagus; blanched
-- and cut into 1" pieces
2 Plum tomatoes; sliced
1/2 c Sliced red onion
1/3 c Walnuts; toasted
2 tb Chopped fresh basil
2/3 c Vinaigrette salad dressing
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken
breast with breadcrumb mixture. Heat olive oil in skillet over
medium-high heat until hot. Add chicken; cook and stir about 5
minutes until brown. Remove chicken; place in large bowl. Add
spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss
well. Just before serving pour dressing over salad; toss to coat.
Each serving provides: * 493 calories * 28 g. protein * 27 g. fat * 4
g. saturated fat * 37 g. carbohydrate * 4 g. dietary fiber * 51 mg.
cholesterol * 781 mg. sodium
Source: Rice Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of
Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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