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Rosemary Chicken Breasts

Name: Rosemary Chicken Breasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1 can (14-1/2 ounces) chicken broth, divided; 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 zest; 1 teaspoon lemon-pepper seasoning; 1/2 teaspoon salt, optional

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Test Kitchen Approved

Total Time

Prep: 10 min. + marinating Cook: 15 min.

Makes

6 servings

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

Rosemary Chicken Breasts Recipe photo by Taste of Home

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Ingredients

1 can (14-1/2 ounces) chicken broth, divided
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 zest
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 and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired.
Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.

Rosemary Chicken Breasts

Ingredients

Directions

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