Chicken and Berry Nutty Rice

I absolutely loved this rice!! The mixture of salty and sweet with a bit of crunch was surprising and delicious. This was quick, easy, and tasty. The recipe was adapted from one called Creamy Chicken and Cranberry-Pecan Wild Rice found in the Fall 2007 Kraft Food and Family magazine.

Ingredients

2 tbsp flour
1/2 tsp each dried savory and black pepper
2 tbsp extra virgin olive oil
1 1/2 lbs boneless, skinless chicken breast
1/2 cup dried cranberries
1/2 cup copped walnuts
1 pkg (6 0z) long grain & wild rice side dish (I used Uncle Ben's)

Directions

-- Prepare packaged rice. While it is cooking work on the chicken.
-- Add flour and seasoning in a gallon zip top bag.
-- Add oil to large skillet and heat on medium high.
-- Coat chicken with flour and add to pan. Cook 6 minutes each side, or until cooked through. Set aside, but keep warm.
-- After rice is prepared, add cranberries and nuts.
-- Serve chicken either on top of or beside chicken.

Nutritional information
Some of these numbers seem high, but the most of the fats are healthy fats from the olive oil and walnuts. This makes 4 servings. Each serving has about 550 calories, 18.8 g fat, 2.4 g fiber, and 43.5 g protein