2/3 c. butter
3 tbsp. butter
1 pkg. (5.2 oz.) UNCLE BEN'S® Long Grain Wild Rice, Garden Vegetable Blend
1 clove garlic, minced
4 chicken breast halves, boned, skinned and pounded to 1/4 inch thickness
Salt, pepper
2 tbsp. lemon juice
1 tbsp. sm. drained capers
1 c. torn romaine lettuce

Combine water and 1 tablespoon of butter in saucepan. Stir in rice and contents of seasoning packet. Bring to boil. Cover tightly, reduce heat and simmer until all water is absorbed, about 25 minutes. While rice cooks, rub garlic onto chicken and sprinkle with salt and pepper.

Heat remaining butter in large skillet over medium heat. Add chicken and cook until browned and thorough, 3 to 4 minutes per side. Arrange cooked chicken on one half of platter, keep warm. Add lemon juice and capers to drippings in skillet. Cook and stir 1 minute. Pour over chicken. Stir lettuce into rice. Remove from heat. Serve on platter alongside chicken.

Makes 4 servings.