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Ingredients
- 3 Lbs. Chicken Breasts or 3/12 Lb. Whole Chicken, Cut up
- 2 Cups Fresh or Frozen Rhubarb, Chopped
- 1/3 Cup Granulated Sugar
- 1 1/2 Tbsp. Cornstarch
- 1 1/2 Cup Water
- 2 Tsp. Lemon Juice
- 1/4 Tsp. Salt
- 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
Directions
- Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.
- Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375°F oven for 30 minutes.
- Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken and hot cooked rice.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 371 | |
| Calories from Fat 152 | 41% |
| Total Fat 16.91g | 21% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 215mg | 9% |
| Potassium 491mg | 14% |
| Total Carbs 14.73g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.53g | 8% |
| Protein 38.13g | 61% |
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