• 2 boneless skinless chicken breasts, whole
• 3 Tbs. butter or margarine
• 4 cloves garlic
• 2 cups long-grain rice
• 1 lb. canned corn, drain
• 1-3/4 cups canned chopped tomatoes, with juice
• 3 cups chicken stock
• 1 banana
• 2 oranges
• 1 apple
• 1 cup grapes

Preheat oven to 375°F. Place chicken breasts in a glass baking dish. Bake for 10 minutes. Place butter in a small microwaveable dish and add pressed garlic. Microwave on high for 40 seconds or until butter is melted. Rinse rice thoroughly and place in a large casserole. Add drained corn, tomatoes and their juice, butter/garlic mixture and chicken stock. Remove chicken from oven; it will still be slightly pink. Cut into bite-sized chunks and add to casserole dish. Bake, uncovered, for 45 minutes to an hour, or until rice is done. Prepare and slice fruits and serve as a side dish.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 611, fat 12.7g, 18% calories from fat, cholesterol 76mg, protein 34.0g, carbohydrates 95.0g, fiber 8.1g, sugar 28.9g, sodium 1045mg, diet points 12.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 1.9, Bread: 3.6, Lean meat: 0.5, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 2.7

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The recommended wines are: Sauvignon Blanc, Merlot, or White Zinfandel.