Wednesday, February 22, 2012

Almond Chicken - A quick dinner idea

3 boneless skinless chicken breasts
1/4 cup of your favorite Italian salad dressing
2 1/2 cups chicken broth (divided)
2 cups fresh green beans (trimmed and halved)
1 cup white rice
1/4 cup sliced almonds

Combine 2 cups of chicken broth and 1 cup white rice in a saucepan with 1/2 tsp salt.  Cover and cook over high heat until it comes to a boil.  Reduce heat to simmer for 20 minutes or until rice is soft.

Meanwhile, cook chicken in Italian dressing in large skillet on medium-high heat for about 4 minutes on each side or until evenly browned.  Add the remaining 1/2 cup of chicken broth and bring to a boil.  Cover; simmer for five minutes.  Add the trimmed green beans; cook for 5 more minutes or until chicken is done.

Place cooked rice on a serving platter.  Top with chicken and green beans.  Sprinkle with almonds.

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