Recipe - Herbed Brown Rice And Chicken

One fourth teaspoon Garlic powder
1/8 teaspoon Pepper
4 Skinless;boneless chicken
breast halves about 1
pound
1 tablespoon Margarine or butter
1 cn (14.5oz) Swanson Ready to
Serve Clear Chicken Broth
1 cup Frozen peas
One half teaspoon Dried thyme leaves; crushed
1 One half cup Uncooked brown Minute Rice
2 tablespoon Grated Parmesan Cheese

Just when I thought I was done with quick meals, I ran across Campbell Soup
Co's "Easy Summer Recipies" with page after page of 2030 min meal ideas.
Here's a few:

Combine garlic powder and pepper, sprinkle over chicken pieces. Heat butter
and brown chicken on both sides, then remove from pan. Combine peas, thyme
and broth. Heat to boiling, add rice. Return chicken to skillet. Reduce
heat to low, cover and cook 10 minutes or until rice is tender and the
liquid is absorbed, stirring occasionally. Remove chicken to platter and
add Parmesan to rice and Stir

Posted to EATL Digest by Sheri Matheson sherim@PALACENET.NET on Jan 31,
1998