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Unleavened Recipes * * * Lemon Parsley Chicken and Rice * * * |
Ingredients:
3/4 lb. boneless, skinless chicken breast halves
1 Tbsp. oil
1 1/2 C. chicken broth
1 1/2 C. instant brown rice
2 Tbsp. chopped parsley
1 tsp. grated lemon peel
1/8 tsp. pepper
3 Tbsp. toasted whole almonds
1 Tbsp. oil
1 1/2 C. chicken broth
1 1/2 C. instant brown rice
2 Tbsp. chopped parsley
1 tsp. grated lemon peel
1/8 tsp. pepper
3 Tbsp. toasted whole almonds
Directions:
Brown chicken in hot oil in skillet. Add broth and bang 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. Serve with favorite vegetable. Serves 4. (Ginny Tennant)
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Recipes |
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The Journal: News of the Churches of God |
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