Tabbouleh Chicken
- 4 Boneless skinless chicken
- -breast halves
- Salt and pepper, to taste
- 2 tb Olive oil
- 2 md Onion, chopped
- 1 pk Tabbouleh, 5.25 oz.
- 1/2 ts Ground coriander seed
- 1/4 ts Ground cumin
- 1 cn Reduced-sodium chicken
- -broth, 14.5 oz.
1. Pat chicken dry with paper towels and season with salt and pepper.
2. In a large non-stick skillet, over medium-high heat, heat oil. Add
chicken and brown both sides, about 5 to 6 minutes per side. Remove chicken
from skillet
3. Add onions and cook until translucent, 2 to 3 minutes. Add tabbouleh
(including spice packet), remaining spices, broth, and 1 cup hot water.
Arrange chicken breasts on top of tabbouleh.
4. Cover; reduce heat to medium-low. Cook 10 to 15 minutes or until chicken
is cooked through.
Recipe by: Perdue Fit'n Easy Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Luke Murden on Jul 03, 1997
2. In a large non-stick skillet, over medium-high heat, heat oil. Add
chicken and brown both sides, about 5 to 6 minutes per side. Remove chicken
from skillet
3. Add onions and cook until translucent, 2 to 3 minutes. Add tabbouleh
(including spice packet), remaining spices, broth, and 1 cup hot water.
Arrange chicken breasts on top of tabbouleh.
4. Cover; reduce heat to medium-low. Cook 10 to 15 minutes or until chicken
is cooked through.
Recipe by: Perdue Fit'n Easy Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Luke Murden
