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Rosemary Chicken Breasts

This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!

6 ServingsPrep: 10 min. + marinating Cook: 15 min.

Ingredients

1 can (14-1/2 ounces) chicken broth,
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup uncooked long grain rice
1/2 cup water
10 asparagus spears, blanched and cut into pieces
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional

Directions

In a shallow glass baking dish, combine 1/4 cup broth, garlic,
rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to
coat. Cover and refrigerate at least 1 hour.
In saucepan, cook rice in water and remaining broth until soft and
fluffy, about 20 minutes.
Meanwhile, in a skillet, cook chicken in marinade over medium-high
heat for about 7 minutes on each side or until chicken is browned

2 of 2

Rosemary Chicken Breasts (continued)

Directions (continued)

and juices run clear. Remove rice from the heat; add asparagus,
lemon peel, lemon-pepper and salt if desired.
Spoon onto individual plates. Cut chicken into strips; arrange in a
fan shape over rice. Yield: 6 servings.

Nutrition Facts:betic Exchanges: One serving (prepared with low-sodium broth and soy sauce and without added salt) equals 3 lean meat, 3 starch; also, 297 calories, 165 mg sodium, 73 mg cholesterol, 29 gm carbohydrate, 31 gm protein, 8 gm fat.