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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree). | 2. Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm. | 3. Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. | 4. Spoon some of the sauce over each chicken piece and and garnish with reserved onions. | 5. Serve remaining sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
thyme leaf	1/2	teaspoon	dried	151.3	0.0	33.66	0.85
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken breast half	6		boneless skinless	151.3	0.0	33.66	0.85
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
pecan	1/2	cup	toasted	143.1733	26.831999999999997	2.9467	3.016
green onion	6		sliced divided	115.02	24.4524	4.1322	2.0022
grain wild rice	1	package	directed blend	151.3	0.0	33.66	0.85
chicken broth	1	cup	reduced sodium fat free	78.12	1.89	11.1384	2.6208
philadelphia cream cheese	6	ounces	cubed	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.