1 package Near East Toasted Almond Pilaf, (6.6 Oz)
1 tbsp Olive Oil
4 4-Oz Skinned And Boned Chicken Breast Halves
1/4 tsp Salt
1/2 tsp Freshly Ground Pepper
1 cup Green Beans, Sliced
1 cup Red Bell Pepper, Diced
1/3 cup Robert Mondavi Coastal Chardonnay Or Chicken Broth Or Water
1/3 cup Parmesan Cheese, Freshly Grated
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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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