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Milanese Chicken & Rice Skillet

Holidaycooking's picture
  Boneless skinless chicken breasts 1 Pound, thinly sliced
  Olive oil/Vegetable oil 2 Tablespoon
  Green onions 1 Cup (16 tbs), sliced
  Green bell pepper 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Oregano leaves 1 Teaspoon, dried
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Ground black pepper 1⁄4 Teaspoon
  Long grain white rice 1 Cup (16 tbs)
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄3 Cup (5.33 tbs) (Thawed)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped basil/2 teaspoons dried basil leaves 2 Tablespoon
  Chopped parsley/2 teaspoons parsley flakes 2 Tablespoon

In large skillet, saute chicken in oil until no longer pink in center.
Add green onions, bell peppers, garlic and oregano; stir to coat.
Add tomatoes, chicken broth and black pepper; bring to a boil.
Stir in rice.
Cover; reduce heat and cook 20 minutes or until most of the liquid is absorbed.
Stir in olives, peas, cheese, basil and parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2008 Calories from Fat 559

% Daily Value*

Total Fat 65 g99.4%

Saturated Fat 12.4 g61.8%

Trans Fat 0.1 g

Cholesterol 290.5 mg96.8%

Sodium 2184.3 mg91%

Total Carbohydrates 208 g69.4%

Dietary Fiber 17.4 g69.5%

Sugars 6 g

Protein 151 g302.1%

Vitamin A 223.6% Vitamin C 267.3%

Calcium 77.9% Iron 93.8%

*Based on a 2000 Calorie diet

Milanese Chicken & Rice Skillet Recipe