Lemon Parsley Chicken And Rice - cooking recipe

Ingredients

1 Tbsp. oil
4 boneless, skinless chicken breast halves
2 c. reduced sodium chicken broth
2 c. Minute Original Rice, uncooked
2 Tbsp. chopped parsley
1 Tbsp. grated lemon peel
1/4 tsp. pepper
2 Tbsp. toasted sliced almonds

Preparation

Heat oil in large skillet on medium-high heat.
Add chicken; cook on both sides until browned and cooked through.
Move chicken to side of skillet.
Stir in broth.
Bring to boil.
Stir in rice, parsley, lemon peel and pepper; cover.
Remove from heat.
Let stand 5 minutes.
Stir.
Sprinkle with almonds.
Makes 4 servings.