B
ButterSticks
Guest
Ingredients
1 can (14 1/2 ounces) fat free chicken broth
1/4 cup chopped fresh parsley
1/4 cup sliced ripe olives
1 tablespoon lemon juice
1/4 teaspoon pepper
1 can (about 14 1/2 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain rice
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Directions
In 3-quart shallow baking dish mix broth, parsley, olives, lemon juice, pepper, tomatoes and rice. Cover and bake at 375°F. for 20 minutes. Place chicken on mixture. Sprinkle garlic powder and paprika over chicken. Bake uncovered 30 minutes more or until chicken is no longer pink and rice is done.
1 can (14 1/2 ounces) fat free chicken broth
1/4 cup chopped fresh parsley
1/4 cup sliced ripe olives
1 tablespoon lemon juice
1/4 teaspoon pepper
1 can (about 14 1/2 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain rice
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Directions
In 3-quart shallow baking dish mix broth, parsley, olives, lemon juice, pepper, tomatoes and rice. Cover and bake at 375°F. for 20 minutes. Place chicken on mixture. Sprinkle garlic powder and paprika over chicken. Bake uncovered 30 minutes more or until chicken is no longer pink and rice is done.