Tabbouleh Chicken (Perdue, again!)

And again from Purdue, a recipe with a side dish suggestion – Marinated Cucumbers.

3 – 4 chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
2 medium onions, peeled and chopped
1 package (5.25 ounces) tabbouleh
½ teaspoon ground coriander seed
¼ teaspoon ground cumin
1 can (14.5 ounces) reduced-sodium chicken broth

Pat chicken dry with paper towels and season with salt and pepper.

In a large non-stick skillet, over medium-high heat, heat oil. Add chicken and brown both sides, about 5 – 6 min. per side. Remove chicken from skillet. Add onions and cook until translucent, 2 – 3 min.

Add tabbouleh (including spice packet), coriander, cumin, broth, and 1 cup hot water. Arrange chicken breasts on top of tabbouleh; cover, and reduce heat to medium-low. Cook 10 – 15 min. or until chicken is cooked through.


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