- 3 cups water
- 2/3 cup uncooked wild rice
- 4 (6-ounce) skinless, boneless chicken breast halves
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 2/3 cup thinly sliced carrot
- 3 garlic cloves, minced
- 6 cups loosely packed baby spinach leaves
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1 1/2 teaspoons all-purpose flour
- 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
- 2 tablespoons chopped fresh flat-leaf parsley
- calories 473
- fat 14.1 g
- satfat 4.1 g
- monofat 5 g
- polyfat 2.5 g
- protein 48 g
- carbohydrate 40 g
- fiber 5 g
- sugars 5 g
- Est. Added Sugars 0 g
- cholesterol 125 mg
- iron 3 mg
- sodium 664 mg
- calcium 208 mg
How to Make It
Bring 3 cups water and rice to a boil in a large saucepan; cover, reduce heat, and simmer 45 to 50 minutes or until rice is done. Drain.
While rice cooks, preheat oven to 400°F.
Heat a 10-inch cast-iron or ovenproof skillet over medium high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until well browned. Remove chicken from pan (chicken will not be completely done).
Reduce heat to medium. Add oil to pan; swirl to coat. Add onion, carrot, and garlic; cook 5 minutes or until beginning to brown, stirring frequently. Add half of spinach; cover and cook 1 minute or until spinach wilts; stir, add remaining half of spinach, and stir to wilt. Combine stock and flour, stirring with a whisk. Add stock mixture, scraping pan to loosen browned bits. Add cream cheese, 3/8 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 2 minutes or until slightly thick, stirring until cheese melts. Stir in rice. Nestle chicken into rice mixture. Bake at 400°F for 15 minutes or until chicken is done. Remove from oven; let stand 5 minutes. Sprinkle with parsley.
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