Recipe for...Chicken with Garden Vegetables


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken with Garden Vegetables This recipe is rated : 1 Recipe Ingredients 1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix Cooking Procedures Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 1 cup stewed tomatoes. 2 stalks celery. 1 tblsp. non-wheat flour. 1 small onion. 1 tblsp. oleomargarine. 1 qt. cold water. Salt and pepper. Cut celery in small pieces, slice onion ; add beans and water and allow to simmer half an hour. Rub through a sieve; add strained tomato, oleomargarine and flour rubbed together, and cook until of desired thickness. Season to taste. Mrs. George W. Corner. BELLEVUE BOUILLON J Clam broth. Celery salt. Chicken broth. Whipped cream. Mix equal quan
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