Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | pounds, raw | 6(4 oz)chicken breast halves, boneless, skinless | 6 | cups | green beans (blanched) | 1 2/3 | cup | brown rice (cooked) | 1 1/2 | cups, whole | whole cranberries sauce ,canned | 2 | tablespoons | Worcestershire sauce reduced sodium | 1 | tablespoon | freshly squeezed lemon juice | 1 | teaspoon | pepper, to taste | 1 | tablespoon | olive oil or your choice | 1/2 | cup, sliced | almonds (unsalted) |
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Steps
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Sequence
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Step
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| 1 | In a skillet with 1 Tablespoon of oil cook chicken 6 minutes on each side or until juices run clear. | 2 | Cook rice according to instruction on box. | 3 | Open can of cranberries and place in a medium size sauce pan. Add lemon juice and worcestershire sauce and stir just until mixed. Warm lightly. Serve on the side or cover over chicken. | 4 | Steam green beans in a medium pan about 10 minutes. | 5 | Toast almonds in a skillet until crip. Sprinkle over green beans. |
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