Recipe: Mediterranean Lemon Chicken (using Rice-A-Roni)

MEDITERRANEAN LEMON CHICKEN

5 skinless, boneless chicken breast halves
1 teaspoon paprika
Salt and pepper (optional)
2 tablespoons margarine, butter or spread with no trans fat
2 cloves garlic, minced
1 (6.9-ounce) package Rice-A-Roni Chicken Flavor
2 tablespoons lemon juice
2 1/4 cups hot water
1 cup chopped red or green bell pepper
1/2 teaspoon grated lemon peel

Sprinkle chicken with paprika and salt and pepper, if desired. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned.

Remove from skillet and set aside, reserving drippings. Keep warm.

In same skillet, saute rice-vermicelli in reserved drippings over medium heat until vermicelli is golden brown; add lemon juice with 2 1/4 cups hot water and contents of seasoning packet. Bring to a boil. Cover; reduce heat. Simmer 10 minutes.

Stir in red pepper and lemon peel. Top rice with chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is cooked through.

Makes 5 servings
Source: Rice-A-Roni, The Quaker Oats Company