Title: Lemon Parsley Chicken and Rice
Categories: Poultry
Yield: 4 Servings
| 3/4 | lb | Chicken breast halves boneless, skinless |
| 1 | tb | Oil |
| 1 1/2 | c | Chicken broth |
| 1 1/2 | c | Minute instant brown rice |
| 2 | tb | Chopped parsley |
| 1 | ts | Grated lemon peel |
| 1/8 | ts | Pepper |
| 3 | tb | Toasted whole almonds |
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.