Chicken Jambalaya

Serves: 6

Notes:

Calories: 354
Protein: 44 g
Carbohydrates: 28 g
Total Fat: 6 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Cholesterol: 104 mg
Sodium: 251 mg

Reprinted with permission from American Heart Association Cookbook, 5th Edition Copyright ) 1973, 1975, 1979, 1984, 1991, 1998 American Heart Association. Published by Times Books, a division of Random House, Inc

Ingredients

  • 6 chicken breast halves (approximately 3 pounds), skinned, all visible fat removed
  • 1 cup Homemade Chicken Broth or low-sodium chicken broth
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 cup white wine
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon basil
  • 1 small bay leaf
  • 1/2 teaspoon thyme
  • 1 cup uncooked rice
  • 1/2 cup cubed low-fat ham
  • 1 cup canned no-salt-added tomatoes, drained

Directions

  1. Preheat oven to 3500 F.
  2. Rinse chicken pieces and pat dry.
  3. In a saucepan, combine broth, onion, bell pepper, wine, parsley, basil, bay leaf and thyme. Bring to a boil, stirring constantly. Remove from heat and set aside.
  4. Place rice, ham, tomatoes and chicken in a large casserole dish. Pour herb sauce over all. Cover tightly and bake 25 to 30 minutes.
  5. Turn oven heat off; allow casserole to remain in oven for 10 to 15 minutes.

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