Chicken in a skillet penguin: Prep: 30 min Total: 30 min
1 to 2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 tablespoon butter or margarine
1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
1 bag (1 pound) Green Giant Select® frozen broccoli, carrots & cauliflower
1. Mix thyme, salt and pepper; sprinkle over chicken and set aside.
2. Heat butter and oil in 12-inch skillet over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
3. Stir in frozen vegetables. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and chicken is no longer pink when centers of thickest pieces are cut. 4 servings.
High Altitude (3500-6500 ft): In step 2, cook chicken uncovered 10 to 14 minutes, turning once, until light golden.
1 Serving: Calories 230 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 80mg; Sodium 410mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 29g
% Daily Value: Vitamin A 64%; Vitamin C 30%; Calcium 4%; Iron 8%
Exchanges: 1 Vegetable, 4 Lean Meat
Carbohydrate Choices: 1/2
Substitution
If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted. If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell peppers, onions, broccoli and yellow summer squash, instead of the frozen vegetables.
