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