Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus

May 26, 2018 at 5:50 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus

 

 

For Breakfast I just had a a cup of Bigelow Decaf Green Tea. Well my computer was going on and off on me but I replaced the modem and it seems to have fixed the problem. But one solved and another problem starts. We have been without water since around 4:00 yesterday afternoon. That finally came back on at Noon today. So later in the day I went with Mom and we put flowers on some of the family graves. We got back home just before a Thunderstorm moved in for the late afternoon. Lot of wind and rain with it. Hopefully everything is back to normal! For Dinner tonight I prepared Fried Chicken Breasts w/ Black Beans with Rice and Roasted Asparagus.

 

For my Chicken, I picked up a package of Simple Truth Skinless and Boneless Chicken Breasts (3). To prepare them I’ll be needing Flour, Paprika, Ground Cumin, Litehouse Poultry Herb Blend, Salt, and Pepper.

 

 

 

 

 

To prepare it I’m using a large skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet was heating I grabbed a pie pan and added a couple of tablespoons of Flour to it. Then I seasoned the Flour with the Paprika, Ground Cumin, and Litehouse Poultry Herb Blend. Took a fork and blended everything together. I then took the Chicken Breasts and rolled them in the Flour Mix, making sure both sides were fully Floured. Next I seasoned them with the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect. The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

For the Black Beans and Rice I used a new one, Lundberg Organic Whole Grain Black Beans and Rice. I’ve used several of the Lundberg Products and love them all! So to prepare these: In a medium saucepan combine 2 cups of water, rice, beans and seasoning packet, and 1 Tbsp. olive oil. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve. Another excellent Grain Side Dish from Lundberg! Rice excellent as always and the Black Beans were perfect with the Rice. Good side dish for Pork, Beef, and Buffalo as well.

 

For a second side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has became the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Tostitos Multi Grain Scoops with Newman’s Own Black Bean and Corn Salsa. I love this Salsa and its been a while since I’ve I had some. I also had a Diet Green Tea Snapple to drink.

 

 

Lundberg Organic Whole Grain Black Beans and Rice

DESCRIPTION
Enjoy this popular combination inspired by the Cuban version of rice and beans. Made with whole grain organic brown rice and high-fiber black beans, it’s a deliciously smart way to serve up a healthful side dish. You’ll love the spicy blend and the amazing flavor.

COOKING INSTRUCTIONS
Stove Top:

1 – In a medium saucepan combine 2 cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
2 – Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes.
3 – Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.
4 – Soak up the compliments.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Dehydrated Black Beans, Organic Spices (Paprika, Black Pepper, White Pepper, Cumin, Celery Seed, Cayenne), Sea Salt, Organic Dehydrated Vegetables (Tomato, Red Bell Pepper), Organic Dehydrated Onion, Organic Dehydrated Garlic, Organic Sugar, Organic Rice Concentrate.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/4 cup rice and 1 1/3 tbsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 44g 15%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g
http://www.lundberg.com/product/organic-whole-grain-rice-black-beans/

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