Recipe - Lemon Parsley Chicken And Rice

Three fourths pound Chicken breast halves
boneless, skinless
1 tablespoon Oil
1 One half cup Chicken broth
1 One half cup Minute instant brown rice
2 tablespoon Chopped parsley
1 teaspoon Grated lemon peel
1/8 teaspoon Pepper
3 tablespoon Toasted whole almonds

Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in
rice. Return to boil Reduce heat to low; cover and simmer 5 minutes.
Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand
5 minutes. Sprinkle with almonds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini