Recipe By : Serving Size : 4 Preparation Time: 0:00 Categories : Poultry 4 chicken breast halves without skin 1 tablespoon oil 1 1/2 cups chicken broth 1 1/2 cups Minute Instant Brown Rice 2 tablespoons chopped parsley 1 teaspoon grated lemon peel 1/8 teaspoon pepper 3 tablespoons toasted whole almonds Brown chicken in hot oil in skillet cook until done. Add broth; bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper. Cover. Let stand 5 minutes Sprinkle with almonds.

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Per Serving (excluding unknown items): 175 Calories; 5g Fat (29.0% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.