Box of toasted almond rice pilaf
2 boneless skinless chick breasts (we use big ones)
1 tbsp. olive oil
2 tbsp. butter optional
1 2/3 cup water then fill up to under 2 cup mark with white wine

Easy!

Preheat oven to 350°F. Spray an 8x8 or 9x9-inch casserole dish with olive oil-based spray.

Place breasts in dish. Pour rice from box around breasts and in-between. Open packet and sprinkle over rice and chicken. Pour water and wine over rice and chicken breasts.

If desired and you aren't worried about calories, put 1 tablespoon of butter on each breast. Cover tightly with foil.

Bake for 55 minutes. Check and if still liquid bake another 10 minutes. Serve plain or sprinkle with Parmesan cheese.

We usually have chicken and rice left over. First, I pull leftover chicken into chunks and mix with rice to save for lunch. Then I have been known to add a 1/2 cup to 1 cup of frozen peas to leftovers, warm in microwave at work, then add a shake of low-sodium soy sauce. Another option is to add peas, chopped Vidalia onions and Parmesan cheese (probably 1/4 cup) to taste. Warm in microwave. Yummy for lunch. We have actually used this recipe while losing weight. Just have to show restraint when eating it!

Submitted by: fran holland