Herbed brown rice and chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| 4 | Skinless;boneless chicken breast halves - about 1 pound | |
| 1 | tablespoon | Margarine or butter |
| 1 | can | (14.5oz) Swanson Ready to Serve Clear Chicken Broth |
| 1 | cup | Frozen peas |
| ½ | teaspoon | Dried thyme leaves; crushed |
| 1½ | cup | Uncooked brown Minute Rice |
| 2 | tablespoons | Grated Parmesan Cheese |
Directions
Just when I thought I was done with quick meals, I ran across Campbell Soup Co's "Easy Summer Recipies" with page after page of 20-30 min meal ideas.
Here's a few:
Combine garlic powder and pepper, sprinkle over chicken pieces. Heat butter and brown chicken on both sides, then remove from pan. Combine peas, thyme and broth. Heat to boiling, add rice. Return chicken to skillet. Reduce heat to low, cover and cook 10 minutes or until rice is tender and the liquid is absorbed, stirring occasionally. Remove chicken to platter and add Parmesan to rice and Stir
Posted to EAT-L Digest by Sheri Matheson <sherim@...> on Jan 31, 1998