Rosemary Chicken - cooking recipe

Ingredients

2 1/2 Tbsp. rosemary (dried)
2/3 c. dry vermouth
3 Tbsp. water
4 Tbsp. margarine
6 oz. orange juice concentrate
2 Tbsp. dry vermouth
2 tsp. salt
1/2 tsp. pepper
4 chicken breasts
1/2 c. orange juice
3/4 c. flour
1 1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. pepper
6 Tbsp. margarine
6 Tbsp. oil
1 1/2 c. raw rice
16 oz. peas

Preparation

Combine the first 3 ingredients.
Bring to boil and set aside. Combine margarine, orange juice concentrate, vermouth, salt and pepper; set aside.
Wash and pat dry chicken.
Dip into orange juice, then into flour mixture (flour, salt, ginger and pepper). Brown chicken in margarine and oil.
Add rosemary seasoning; simmer for 15 to 20 minutes, or until liquid evaporates.
Cook rice; blend with peas and half of margarine mixture.
Spread rice on bottom of ovenproof dish.
Arrange chicken; cover with remaining margarine mixture.
Bake at 375\u00b0 for 40 minutes, covered.
Remove cover and cook for 10 minutes further.