1 T Olive or vegetable oil

1 lb Boneless skinless chicken

- breast cut in 1inch pieces 1 md Onion, chopped

1 ea Garlic clove, chopped

14 1/2 oz Chicken broth

1 T Worcestershire sauce

1/4 t Salt

1/4 t Dried oregano or thyme

1/8 t Ground red pepper (cayenne)

3/4 c Long-grain white rice

1 c Frozen corn

15 oz Can blackeye peas

Chopped fresh parsley

1. Heat oil in large skillet over medium-high heat until hot. Add

chicken, onion and garlic; cook and stir until chicken is browned.

2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red

pepper. Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10 minutes.

3. Stir in corn and blackeye peas; cover and cook an additional 10 to

15 minutes or until liquid is absorbed and chicken is no longer pink,

stirring occasionally. Sprinkle with parsely.

Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium