Recipe - Lemon Basil Snaps With Pistachio Nuts

4 4 ounce boneless skinless
chicken breast halves
Paprika
1 One half cup Hot water
1 One half cup Uncooked instant white rice
2 tablespoon Margarine or butter
1 tablespoon Lemon juice
1 teaspoon Dried basil leaves
One fourth teaspoon Salt

1. Spray large nonstick skillet with nonstick cooking spray. Heat over high
heat until hot. Sprinkle both sides of chicken breast halves with paprika.
Add chicken to skillet; immediately reduce heat to mediumhigh. Cover; cook
4 minutes.

2. Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a
boil. Stir in rice; remove from heat. Let stand 5 minutes.

3. Turn chicken; cover and cook an additional 4 to 5 minutes or until no
longer pink in center. Remove chicken from skillet; place on serving
platter. Cover to keep warm.

4. In same skillet, combine margarine, lemon juice, basil and salt; mix
well. if necessary, return to heat to melt margarine.

5. Place rice on serving platter; arrange chicken on top of rice. Spoon
margarine mixture over chicken.

4 servings.

Recipe by: Pillsbury Fast and Healthy magazine

Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 20, 1998