| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 4 | 4 oz boneless skinless chicken breast halves | |
| Paprika | ||
| 1 1/2 | c | Hot water |
| 1 1/2 | c | Uncooked instant white rice |
| 2 | tb | Margarine or butter |
| 1 | tb | Lemon juice |
| 1 | ts | Dried basil leaves |
| 1/4 | ts | Salt |
| 4 | minutes. | |
| 4 | servings. |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of chicken breast halves with paprika. Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 2. Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes. 3. Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep warm. 4. In same skillet, combine margarine, lemon juice, basil and salt; mix well. if necessary, return to heat to melt margarine. 5. Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken. Recipe by: Pillsbury Fast and Healthy magazine Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 20, 1998
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