Guest guest Posted October 13, 2008 Report Share Posted October 13, 2008 Chicken with Bulgur Pilaf 1 tablespoon olive oil 4 6-ounce boneless, skinless chicken breasts Kosher salt and pepper 3 cups low-sodium chicken broth 1 1/2 cups medium-grain bulgur 2 cloves garlic, chopped 1 bunch spinach, thick stems removed and coarsely chopped 1/2 cup fresh basil leaves, torn Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, 3 to 4 minutes per side. Transfer to a plate.Add the broth, bulgur, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and bring to a boil.Nestle the chicken in the bulgur, reduce heat to low, cover, and simmer until the bulgur is tender and the chicken is cooked through, 15 to 17 minutes.Transfer the chicken to plates. Add the spinach and basil to the bulgur, stir until slightly wilted, and serve.Yield: Makes 4 servings NUTRITION PER SERVINGCALORIES 259; FAT 8g (sat 2g); CHOLESTEROL 98mg; CARBOHYDRATE 6g; SODIUM 855mg; PROTEIN 40g; FIBER 2g; SUGAR 1gKatherine GreenwaldNew MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News more. Try it out! Quote Link to comment Share on other sites More sharing options...
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