Mediterranean Lemon Chicken<\/p>\n
<\/p>\n
5 skinless, boneless chicken breast halves<\/p>\n
1 teaspoon paprika<\/p>\n
Salt and pepper to taste<\/p>\n
2 tablespoons margarine or butter<\/p>\n
2 cloves garlic, minced<\/p>\n
1 (6.9 oz.) package chicken flavor Rice-A-Roni<\/p>\n
2 tablespoons lemon juice<\/p>\n
1 C. chopped red or green bell pepper<\/p>\n
1\/2 teaspoon grated lemon peel<\/p>\n
<\/p>\n
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. \u00c2\u00a0In same skillet, saut\u00c3\u00a9 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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n