Jun 15 2008
Simple Summer Menu - Lemon Chicken and Rice
Simple Summer Menu - Lemon Chicken and Rice
Easy, easy dinner. The broccoli in the Lemon Chicken and rice can be replaced with any other vegetable, if desired.
Menu
Lemon Chicken and Rice
Green Salad
Fruit Fluff
Lemon Chicken and Rice
Ingredients
3 tablespoons olive oil
4 chicken breasts
1 lemons
1 onion, chopped
2 cups broccoli flowerets
2 teaspoons lemon pepper
4 cups water
1 can cream of chicken soup
2 cups rice
1 cup Monterey jack cheese, shredded.
Directions
In a large skillet, heat olive oil on medium heat. Cut the lemon in quarters and use two of the quarters to rub on the chicken. Sprinkle chicken with lemon pepper. Put chicken in skillet to seer. Add onion and broccoli. Allow chicken and broccoli to cook for a few minutes. Add water, juice from remaining lemon half and soup and heat to a boil.
Add rice, stir and reduce heat to low. Cook for 40 minutes. Pull chicken from the rice mixture and place on top. Sprinkle with cheese, cover. Turn off heat. Serve when cheese has melted. Serves 4 to 8.
Prepare a green salad with your choice of vegetables and dressing
Fruit Fluff
Ingredients
1 can pineapple, medium chunks
2 cans mandarin oranges
3 peaches or nectarines, chopped
2 small boxes coconut instant pudding
½ cup pecan pieces
Directions
In a large mixing bowl, combine pudding and juice from both mandarin oranges and pineapple. Mix well. Add fruit, reserving 1 peach for garnish, and nuts, Mix and chill. Serve in chilled wine glasses with a slice of peach as garnish.
Shopping List
4 chicken breasts
Oil
1 onion
1 head broccoli (or alternate vegetable)
Lemmon pepper
1 can cream of chicken soup
Rice
Monterey jack cheese, shredded
Salad vegetables
Salad dressing
1 can pineapple chunks
2 cans mandarin oranges
3 peaches or nectarines
2 small boxes coconut instant pudding
½ cup pecan pieces
