Mediterranean Lemon Chicken

 

5 skinless, boneless chicken breast halves

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons margarine or butter

2 cloves garlic, minced

1 (6.9 oz.) package chicken flavor Rice-A-Roni

2 tablespoons lemon juice

1 C. chopped red or green bell pepper

1/2 teaspoon grated lemon peel

 

Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm.  In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 C. hot water and contents of seasoning packet. Bring to a boil; cover, reduce heat and 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.