April 12, 2008 20-Minute Garlic Rosemary Chicken & Rice (re)

Easy Tastebud Delights

04.12.08 Edition (April 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a great Saturday.

Today's recipe is a repeat edition from March 18, 2007. Enjoy!

20-Minute Garlic Rosemary Chicken & Rice

1 tablespoon oil
4 small boneless skinless chicken breast halves -- (about a pound)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 10-1/2 ounce can chicken broth --
(1 1/3 cups) 1/3 cup water
2 cups Minute Rice -- uncooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with l/4 teaspoon each of the garlic powder and rosemary. Cover and cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

ADD broth and water to skillet; stir. Bring to boil.

STIR in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.

Serve with steamed broccoli and carrots.

Recipe featured in March 18, 2007 issue of Easy Tastebud Delights.

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