Jim's Chicken & Barley Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 409.5
- Total Fat: 11.1 g
- Cholesterol: 148.4 mg
- Sodium: 695.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.2 g
- Protein: 56.2 g
View full nutritional breakdown of Jim's Chicken & Barley Bake calories by ingredient
Introduction
Based on Jane Brody's Good Food Book Based on Jane Brody's Good Food BookNumber of Servings: 6
Ingredients
-
Onions, raw, 1 cup, chopped
Garlic, 2 cloves, minced
Celery, raw, 1 cup, diced
*Peppers, sweet, red, fresh, 2 large, minced
Dry White Wine, 1/2 cup
Canned Tomatoes, 28 oz can, diced
Barley, pearled, cooked, 1 cup
Chicken Broth, 3 cup
Salt, 1 dash
Pepper, black, 1 dash
Chicken Breast, no skin, 6 breast, bone and skin removed
Scallions, raw, 1 tbsp chopped
Dill weed, fresh, 1 sprigs
Olive Oil, 2 tbsp
Tips
Steps 1 to 4 can be prepared in advance. Jane Brody's recipe call for 1/4 cup milk in step 6. I am lactose intolerant so I leave it out.
Directions
1. Heat 2 tsp olive oil, in large heavy sauce pan (3 qt). Add onions, garlic, celery, and peppers. Cook veggies over moderate heat for 5 minutes.
2. Add wine, bring to boil, continue until liquid is nearly evaporated.
3. Add tomatoes, barley, broth. Bring to boil, reduce heat, cover, and cook 25 minutes (stirring occasionally). There should be plenty of liquid. Salt & pepper as needed. Transfer to 3 or 4 qt. casserole that has a cover.
4. While the barley is cooking, brown the chicken on both sides. Salt & pepper as needed.
5. Transfer chicken to casserole. Imbed them into the barley mixture. Cover and bake in preheated 350 degrees oven for 30 minutes.
6. Bake casserole uncovered for additional 15 minutes or chicken is very tender.
7. Garnish with sliced scallions and springs of dill.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TENNISJIM.
2. Add wine, bring to boil, continue until liquid is nearly evaporated.
3. Add tomatoes, barley, broth. Bring to boil, reduce heat, cover, and cook 25 minutes (stirring occasionally). There should be plenty of liquid. Salt & pepper as needed. Transfer to 3 or 4 qt. casserole that has a cover.
4. While the barley is cooking, brown the chicken on both sides. Salt & pepper as needed.
5. Transfer chicken to casserole. Imbed them into the barley mixture. Cover and bake in preheated 350 degrees oven for 30 minutes.
6. Bake casserole uncovered for additional 15 minutes or chicken is very tender.
7. Garnish with sliced scallions and springs of dill.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TENNISJIM.