Lemon Pesto Chicken Skillet

1 TBS oil
2 boneless skinless chicken breasts-cut in strips
1 clove garlic crushed
1 1/4 cup uncooked rice
2 cans (15oz each) chicken broth
1 TBS lemon peel-grated
1/2 TBS pesto
1/2 tsp ground black pepper
1/4 cup fresh Parmesan chees

In a large skillet, saute chicken and garlic on oil until light brown. Stir in rice, broth, lemon peel, pesto, and pepper. Cover and simmer 20-25 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.

VARIATION: Arrange fresh broccoli spears around edge of skillet about halfway through cooking time. This makes a great “meal in one” dish. Serve wuth Herb Pull Apart Bread.
Herb Pull Apart Bread
20-24 frozen rolls
1/3 cup melted butter
1 TBS herb blend seasoning
1/4 cup grated Parmesan cheese

Combine butter, herb seasoning, and Parmesan cheese. Place half of the rolls in a bundt pan that has been sprayed with vegetable spray. Drizzle with half the butter mixture, then repeat the layer. Cover with plastic wrap and let raise about 6-8 hours. Remove plastic wrap and bake at 350 degrees for 20-25 minutes. Remove from pan immediately and serve.

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