MAPLE-GLAZED CHICKEN WITH CRANBERRY ARUGULA RICE Makes 4 servings Preparation time: 15 minutes Cooking time: less than 5 minutes, plus rice 2 tablespoons butter 1/4 cup maple syrup 1/2 cup dried cranberries 2 cups grilled sliced chicken breast (see Note) 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups cooked brown rice 1 (6-ounce) package (5 to 6 cups) fresh baby arugula or spinach 1/2 cup gorgonzola cheese, crumbled Melt butter in a large nonstick skillet on medium. Stir in syrup and cranberries; cook 1 minute. Add chicken, salt and pepper. Cook 1 minute or until hot; remove chicken using slotted spoon and set aside. Add rice and toss to coat; remove from heat. Toss in arugula; spoon rice mixture onto platter. Top with chicken and cheese. Serve immediately. Note: Packaged refrigerated grilled chicken strips may be used. Per serving: 491 calories, 30 grams protein, 14 grams fat (25 percent calories from fat), 7.6 grams saturated fat, 62 grams carbohydrate, 87 milligrams cholesterol, 594 milligrams sodium, 5 grams fiber.
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