* Exported from MasterCook * Baked Chicken Breasts With Honey Mustard Sauce
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Raw long-grain wild rice 2 1/2 c Canned chicken broth -OR 1 Chicken boullion cube -dissolved in 2 1/2 c Hot water 3 Whole boneless chicken -breasts, skins off or on -(it's up to you), cut in -half 1 c Plain yogurt 1/2 c Honey 1/3 c Dijon mustard 2 tb Dark brown sugar 1 tb Soy sauce Here is a recipe from Lora Brody's "The Kitchen Survival Guide." Heat oven to 375'F. with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. Pour rice over botton of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels. Layer the chicken over the rice. Combine remaining ingredients, mix well, and spread over the chicken. Cover loosely with foil and bake 40-50 minutes. Remove the foil and continue baking 10 minutes, or until chicken is done. Makes 6 servings. NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 2g Fat (4.0% calories from fat); 5g Protein; 101g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 2962mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 6 1/2 Other Carbohydrates. http://home.att.net/~quotations/