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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.9
  • Total Fat: 6.9 g
  • Cholesterol: 93.1 mg
  • Sodium: 306.7 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 39.5 g

View full nutritional breakdown of Crispy Almond Chicken with rice and corn calories by ingredient
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Crispy Almond Chicken with rice and corn

Submitted by: MDSHEPARD

Introduction

I served this over rice with homemade creamed corn and some canned yams as another side dish. I've included the corn and rice in this calorie count -- didn't like the yams and didn't eat them afterall. The chicken and it's light creamy gravy were very good! I served this over rice with homemade creamed corn and some canned yams as another side dish. I've included the corn and rice in this calorie count -- didn't like the yams and didn't eat them afterall. The chicken and it's light creamy gravy were very good!
Number of Servings: 6

Ingredients

    1/2 cup sliced almonds
    Fat Free butter spray
    3-4 boneless chicken breasts, halved/pounded
    1 can reduced-fat cream of celery soup
    2 Tbsp orange marmalade
    1/4 cup finely chopped onion
    1/2 cup nonfat milk
    1 tsp fresh garlic
    1/4 tsp dried rosemary
    2 Cups Minute Rice and water to cook
    Homemade cream corn

Directions

Saute almonds in Fat Free butter spray. Set aside. Saute chicken on both sides for 1 minute, until browned. In a bowl, whisk soup, marmalade, onion, milk, garlic and rosemary. Pour over chicken. Cover and cook for 8-10 minutes on low until chicken is done. Transfer to serving dish and sprinkle with almonds. Serve over steamed rice. Add homemade creamed corn as a side dish -- it's in the calorie count too!

Number of Servings: 6

Recipe submitted by SparkPeople user MDSHEPARD.






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