1 1/4 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 3/4 cups chicken broth or chicken stock
3/4 cup uncooked regular long-grain white rice
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1/3 cup grated Parmesan cheese
Paprika
* Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
* Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
* Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
RECIPE TIPS
Recipe developed using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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