| 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 |
T |
Margarine or butter |
| 1 |
T |
Lemon juice |
| 1 |
t |
Dried basil leaves |
| 1/4 |
t |
Salt |
|
|
servings. |
INSTRUCTIONS
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 4 minutes. Meanwhile, place hot water in
medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove
from heat. Let stand 5 minutes. 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. In
same skillet, combine margarine, lemon juice, basil and salt; mix
well. if necessary, return to heat to melt margarine. 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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