Yield: 4 Servings
|1 pack||Near East Toasted Almond Pilaf; (6.6 Oz)|
|1 tablespoon||Olive Oil|
|4||4-Oz Skinned And Boned Chicken Breast Halves|
|½ teaspoon||Freshly Ground Pepper|
|1 cup||Green Beans; Sliced|
|1 cup||Red Bell Pepper; Diced|
|⅓ cup||Robert Mondavi Coastal Chardonnay Or Chicken Broth Or Water|
|⅓ cup||Parmesan Cheese; Freshly Grated|
In a medium saucepan, bring 2 cups of water to a boil Stir in rice and contents of Spice Sack; cover, reduce heat to low, and simmer 20 to 25 minutes or until water is absorbed. Remove from heat.
Meanwhile, pour olive oil in a large nonstick skillet; place over medium heat until hot. Sprinkle chicken on both sides with salt and pepper; add chicken to skillet, and saute 2 to 3 minutes on each side or until browned.
Add green beans, red pepper, and wine; cover, reduce heat, and simmer 4 to 5 minutes or until beans are just tender. Uncover and cook until liquid is mostly evaporated. Transfer chicken to serving plates using a slotted-spatula. Stir cooked rice and cheese into bean mixture; serve with chicken.
Recipe by: Cooking Light, Jan/Feb 98, Near East Ad Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998