Title: Pimiento Chicken
Categories: P, O, U, L, T
Yield: 4 Servings

16 2/3 oz Chicken breasts w/o skin
1 tb Vegetable oil
3/4 c Chopped onion
1/2 tb Garlic cloves minced
3/4 c White rice long grain
1 c Mushrooms, fresh
14 1/2 oz Chicken broth, canned
1/2 c White table wine
1/8 ts Saffron
1 1/2 c Peas, frozen
2 oz Pimientos, jar
1/4 c Parmesan grated

Chicken breasts skinned, boned and halved lengthwise. In a skillet cook
chicken in hot oil about 6 minutes or until no pink remains, turning once.
Remove; keep warm. Cook onion and garlic in oil until tender. Stir in the
uncooked rice and mushrooms. Add broth, wine, saffron, and 1/4 tsp of
pepper. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until
rice is tender. Stir in the thawed peas and drained pimiento; heat through.
Serve by placing rice on a plate then the breast on top. Sprinkle parmesan
on top.

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