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Ingredientes
- 4 x 4 ounce boneless skinless chicken breast halves Paprika
- 1 1/2 c. Warm water
- 1 1/2 c. Uncooked instant white rice
- 2 Tbsp. Margarine or possibly butter
- 1 Tbsp. Lemon juice
- 1 tsp Dry basil leaves
- 1/4 tsp Salt
Direcciones
- 1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat till warm. Sprinkle both sides of chicken breast halves with paprika.
- Add in chicken to skillet; immediately reduce heat to medium-high. Cover; cook 4 min.
- 2. Meanwhile, place warm water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 min.
- 3. Turn chicken; cover and cook an additional 4 to 5 min or possibly till no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep hot.
- 4. In same skillet, combine margarine, lemon juice, basil and salt; mix well. if necessary, return to heat to heat margarine.
- 5. Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mix over chicken.
- 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 62 | 16% |
| Total Fat 7.02g | 9% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 1.06g | |
| Cholesterol 43mg | 14% |
| Sodium 266mg | 11% |
| Potassium 274mg | 8% |
| Total Carbs 55.85g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.18g | 0% |
| Protein 22.0g | 35% |
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