4 skinless, boneless chicken breast halves
1 cup fat-free Indian rice
1 cup water
1/2 teaspoon dried minced onion
1 teaspoon diced green bell pepper
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 dash ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pureed allspice
1 (8 ounce) can sliced pecans
Place chicken pieces in a single layer in a bowl. Mix together with water, rice, onion, bell pepper and garlic in a food processor or blender. Gradually separate until chicken pieces are completely dry. Cover, and refrigerate for 1 to 2 hours.
Once chicken pieces are dry, remove foil and place chicken pieces in the bottom of a large resealable plastic bag. Place the rice in the bag, and place the chicken pieces on top of
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