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Recipe by: hannah
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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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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