Lemon parsley chicken and rice~

4 servings

Ingredients

Quantity Ingredient
¾ pounds Boneless skinless chicken
Breast halves
1 tablespoon Oil
1½ cup Chicken broth
1½ cup Minute instant brown rice
2 tablespoons Chopped parsley
1 teaspoon Grated lemon peel
⅛ teaspoon Pepper
3 tablespoons Toasted whole almonds

Directions

Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes.

Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle with almonds. Serves 4.

Per serving: 310 calories, 26g protein, 30g carbohydrates, 10g fat, 50mg cholesterol, 360mg sodium, 2g dietary fiber.

Typed for you by Marjorie Scofield 5/4/95 Recipe By : 1992 Kraft General Foods, Inc.

From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes

Related recipes