| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken & p, Cooking lig | 4 | Servings | |
INGREDIENTS
| 1 | pk | Near East Toasted Almond Pilaf; (6.6 Oz) |
| 1 | tb | Olive Oil |
| 4 | 4-Oz Skinned And Boned Chicken Breast Halves | |
| 1/4 | ts | Salt |
| 1/2 | ts | Freshly Ground Pepper |
| 1 | c | Green Beans; Sliced |
| 1 | c | Red Bell Pepper; Diced |
| 1/3 | c | Robert Mondavi Coastal Chardonnay Or Chicken Broth Or Water |
| 1/3 | c | Parmesan Cheese; Freshly Grated |
INSTRUCTIONS
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@swbell.net> on Mar 02, 1998
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