Recipe - Chicken Almondine Pilaf

1 pack Near East Toasted Almond
Pilaf; (6.6 Oz)
1 tablespoon Olive Oil
4 4Oz Skinned And Boned
Chicken Breast Halves
One fourth teaspoon Salt
One half teaspoon Freshly Ground Pepper
1 cup Green Beans; Sliced
1 cup Red Bell Pepper; Diced
1/3 cup Robert Mondavi Coastal
Chardonnay Or Chicken Broth
Or Water
1/3 cup Parmesan Cheese; Freshly
Grated

In a medium saucepan, bring 2 cups of water to a boil Stir in rice and
contents of Spice Sack; cover, reduce heat to low, and simmer 20 to 25
minutes or until water is absorbed. Remove from heat.

Meanwhile, pour olive oil in a large nonstick skillet; place over medium
heat until hot. Sprinkle chicken on both sides with salt and pepper; add
chicken to skillet, and saute 2 to 3 minutes on each side or until browned.
Add green beans, red pepper, and wine; cover, reduce heat, and simmer 4 to
5 minutes or until beans are just tender. Uncover and cook until liquid is
mostly evaporated. Transfer chicken to serving plates using a
slottedspatula. Stir cooked rice and cheese into bean mixture; serve with
chicken.

Recipe by: Cooking Light, Jan/Feb 98, Near East Ad

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998