Rosemary Chicken with Asparagus Lemon Rice

Description

Makes 4 servings.

Ingredients

• ¼ cup dry white wine
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon vegetable oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• 6 boneless, skinless chicken breast halves (about 2¼ pounds)
• vegetable cooking spray
• 3 cups cooked rice (cooked in low-sodium chicken broth)
• 10 spears asparagus, blanched and cut into 1-inch pieces (¼ pound)
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon pepper
• ½ teaspoon salt
• lemon slices for garnish
• fresh rosemary sprigs for garnish

Directions

1. Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish.
2. Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
3. Heat large skillet coated with cooking spray over medium-high heat until hot.
4. Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
5. Combine rice, asparagus, lemon peel, lemon pepper and salt in large bowl.
6. To serve, spoon rice on individual serving plates.
7. Cut chicken into strips; fan over rice.
8. Garnish with lemon and rosemary.