Title: Chicken Almondine Pilaf
Categories: Chicken & p, Cooking lig
Yield: 4 Servings

1 pk Near East Toasted Almond
-Pilaf; (6.6 Oz)
1 tb Olive Oil
4 4-Oz Skinned And Boned
-Chicken Breast Halves
1/4 ts Salt
1/2 ts Freshly Ground Pepper
1 c Green Beans; Sliced
1 c Red Bell Pepper; Diced
1/3 c Robert Mondavi Coastal
-Chardonnay Or Chicken Broth
-Or Water
1/3 c 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
slotted-spatula. Stir cooked rice and cheese into bean mixture; serve with
chicken.

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

Posted to recipelu-digest by Jill & Joe Proehl on Mar
02, 1998