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

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

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.