Rosemary Asparagus Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Impress friends and family with this simple yet elegant entree. One taste 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) reduced-sodium chicken broth, divided |
3 garlic cloves, minced |
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 tablespoon canola oil |
1 tablespoon reduced-sodium 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 peel |
1 teaspoon lemon-pepper seasoning |
Directions:
1. 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.
2. In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes.
3. Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon peel and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice. Yield: 6 servings.
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