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Almond Chicken

  • 8 boneless, skinless chicken breasts
  • 1/4 cup Italian Dressing
  • 1 cup chicken broth
  • 2 cups green beans, trimmed and halved
  • 1 cup instant white rice, uncooked
  • 1/4 cup sliced almonds

Toss chicken with dressing in resealable plastic bag. Add chicken and dressing to a large nonstick skillet on medium-high heat. Cook 4 minutes on each side, or until browned.

Stir in the broth. Bring to a boil. Cover. Simmer for 10 minutes.

Add green beans. Cook for 5 minutes or until the chicken is cooked through. For safety, it is important that the chicken is cooked through. Remove the chicken from the skillet.

Add the rice and almonds to the skillet. Remove from heat and cover. Let it stand for 5 minutes, until the rice is tender.

Serve the chicken over the rice mixture.

  • Roger Stuckey 9am-2pm

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