Ingrédients pour Barley With Chicken And Parmesan Cheese Canyon Ranch Resort
- 3 cups water, plus 1-2 tablespoons for vegetables (optional)
- 1 cup pearl barley
- 1 1/4 pounds boneless skinless chicken breast
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 1 teaspoon dried Italian herb seasoning
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped leeks
- 1 cup chopped onion
- 1/2 cup fresh parsley, chopped
- 2 cups chicken stock
- 1/2 cup Parmesan cheese, grated and divided
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Comment préparer Barley With Chicken And Parmesan Cheese Canyon Ranch Resort
- Rinse the pearl barley under cold water.
- In a heavy medium saucepan, bring 3 cups of water and 1 cup of barley to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender, stirring occasionally.
- Drain the cooked barley and set aside.
- Preheat your broiler.
- Season the chicken breasts with 1/2 teaspoon black pepper and 1 teaspoon dried Italian herbs.
- Broil the chicken for 3 minutes per side, or until cooked through. (Adjust time as needed depending on the thickness of your chicken breasts).
- Transfer the cooked chicken to a plate to cool slightly.
- Once cool enough to handle, shred the chicken into bite-sized pieces.
- In a heavy large nonstick skillet, combine the chopped carrots, celery, leeks, and onion.
- Cover and cook over low heat for 25 minutes, or until tender, stirring frequently. Add 1-2 tablespoons of water if the vegetables begin to stick.
- Add the cooked barley, shredded chicken, chopped parsley, chicken stock, and half of the Parmesan cheese (1/4 cup) to the skillet.
- Stir everything together until heated through.
- Season with additional pepper to taste.
- Divide the barley mixture among serving plates.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over each serving.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
13g
Carbs
15g
