Jim's Chicken & Barley Bake

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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


Based on Jane Brody's Good Food Book Based on Jane Brody's Good Food Book
Number of Servings: 6


    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


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.


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.