Kid-Friendly
Poppy Seed Chicken
Broccoli-Parmesan Rice
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 6 Tbsp butter, divided
- ¼ cup whole wheat flour
- 2½ cups less sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) carton sour cream
- 1½ Tbsp poppy seeds
- 1½ cups coarsely crushed whole grain crackers
Instructions
- Preheat oven to 350°F. Place chicken in a greased 13- x 9-inch or 11- x 7-inch baking dish. Bake 25 to 30 minutes or until done. Cool slightly, and shred. Return to dish.
- Melt ¼ cup butter in a saucepan over medium heat; whisk in flour. Gradually whisk in broth until smooth. Add salt and pepper. Bring to a boil; cook 5 minutes or until thickened. Remove from heat; stir in sour cream and poppy seeds. Pour over chicken in baking dish.
- Melt 2 Tbsp butter. Sprinkle crackers over chicken; drizzle with butter.
- Bake 25 to 30 minutes or until bubbly.
Side Dish Ingredients
- 1½ cups brown rice
- 1 lb broccoli, chopped
- 1 Tbsp butter
- ½ cup freshly grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions, adding broccoli to pan during last 5 minutes of cooking. Stir in butter, cheese, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
241
|
666
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 31 | 8 | 39 |
| Carb (g) | 18 | 41 | 59 |
| Fiber (g) | 2 | 4 | 6 |
