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Rosemary Chicken with Mediterranean Brown Rice
Maintaining your budget, waistline

Makes four servings 1/2 cup uncooked instant brown rice 1/2 of 0.7-ounce packet Italian salad dressing mix 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded 2 tablespoons olive oil 1/2 cup dry white wine (regular or nonalcoholic) 1/2 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 medium green onions, finely chopped 1 teaspoon chopped fresh oregano leaves (optional) 1 medium lemon, quartered

Prepare the rice using the package directions, omitting the salt and margarine. Meanwhile, sprinkle the salad dressing mix and rosemary over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the chicken and immediately reduce the heat to medium. Cook for 4 minutes on each side, or until no longer pink in the center. Transfer to a plate. Increase the heat to medium high. In the same skillet, stir together the wine, lemon zest and lemon juice. Cook for 2 minutes, or until reduced to about 1/4 cup. Remove the skillet from the heat. Stir the green onions and oregano into the cooked rice. Spoon the rice onto a platter. Arrange the chicken on the rice. Spoon the sauce over the chicken. Squeeze the lemon over the chicken and rice.