| |
| |
| 1 Tbs |
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canola oil |
|
| 1 lb |
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boneless skinless chicken breast halves, 4 fillets |
|
| 3/4 tsp |
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`garlic powder, divided |
|
| 3/4 tsp |
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dried rosemary, crushed, divided |
|
| 1 |
|
can chicken broth, (10½ oz) |
|
| 1/3 cup |
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water |
|
| 2 cups |
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instant brown rice |
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|
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| |
| 1 |
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with ¼ teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. |
| 2 |
Add broth and water to skillet; stir. Bring to boil. |
| 3 |
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. Serves 4. |
| 4 |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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