Ingredients
4
boneless, skinless chicken breast halves (about 1 pound)
2
cups cooked wild rice
1/2
cup golden raisins
1/3
cup slivered almonds, toasted if desired
3/4
cup Progresso™ chicken broth (from 32 oz carton)
1/4
cup dry sherry or chicken broth
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1
large yam, peeled and cut into 1/2-inch pieces (2 cups)
1/2
teaspoon seasoned salt
Preparation
Heat oven to 350°. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 5 minutes turning once, until brown.
Mix wild rice, raisins, almonds, broth, sherry, thyme and yam in ungreased square pan, 9x9x2 inches. Place chicken on rice mixture. Sprinkle with seasoned salt.
Cover and bake 35 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
