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How to Make Flan
Peruvian Arroz con Pollo
Lemon-Basil Skillet Chicken with Rice
lemon-basil skillet chicken with rice
teaspoon canola oil
boneless skinless chicken breasts (1 lb)
cups hot water
cups uncooked instant brown rice
tablespoons butter or margarine
tablespoon lemon juice
teaspoon dried basil leaves
In 10-inch nonstick skillet heat oil over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to medium-high; cover and cook 4 minutes.
Meanwhile, in 2-quart saucepan, place hot water; cover tightly. Heat to boiling. Stir in rice; remove from heat. Let stand 5 minutes.
Turn chicken; cover and cook 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet; place on serving platter. Cover to keep warm.
In same hot skillet, mix butter, lemon juice, basil and salt, until butter is melted. Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.
To shave off a few minutes of cook time, use a mallet or rolling pin to pound the chicken breasts to an even thickness.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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