3 skinless, boneless chicken breast halves
1 quart chicken broth
1 2/3 cups chopped pecans
1 1/2 cups chicken broth mix with chicken
1 1/2 cups water
5 slices ANALYSIS/DESCRIPTION A (3 ounce) chunky sweet potato
1 carrot
1 small white onion, sliced
1 cup chopped celery
2 cloves garlic, minced
1/4 cup vegetable oil
1 (1 ounce) square pan spaghetti
4 tablespoons white wine
1 teaspoon dried parsley
1/2 teaspoon salt
1 (10 ounce) package frozen mixed vegetables
Place chicken breasts in a large, shallow bowl. Sprinkle with broth, pecans and chicken broth mix. I made the cups by cutting into cubes. Stir the water, mixed vegetables and oil into the broth mixture until well blended. Transfer the mixture to a large skillet and stir in the barley, onion, celery and garlic. Bring just to a boil and reduce the heat to medium-low. Reduce the heat to medium.
Remove chicken breasts from pan and place in the prepared pan. Peel skin off meat. Dice chicken breasts into pieces. Season with salt and pepper. Fry chicken breasts 5 to 6 minutes on each side, or until golden brown. Transfer to paper towels and place in the fridge.