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Rosemary Chicken

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
1/2 teaspoon salt, optional

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 per side or until chicken is

Printed from tasteofhome.com Sep 6, 2008

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Rosemary Chicken cont.

brown 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.