- Bake, uncovered, at 375° for 40-45 minutes or until a meat
- thermometer reads 170°.
- In a large saucepan, bring the water, bouillon and pepper to a boil.
- Stir in the rice, tomato and parsley. Cover and remove from the
- heat; let stand for 5 minutes. Fluff with a fork. Serve with
- Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1 cup rice equals 969 calories, 28 g fat (6 g saturated fat), 269 mg cholesterol, 1,850 mg sodium, 109 g carbohydrate, 2 g fiber, 67 g protein.