This is a good recipe - we just had it again today. It's fairly easy and it's healthy. And the smells in your kitchen when cooking it are wonderful! The recipe came out of a Cooking Light magazine a few years ago.
*Updated to add pic
Parmesan Chicken and Rice
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8 oz.) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 oz.) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley. Yield: 4 servings (serving size: about 1 cup).
395 cal., 8g fat, 2 g fiber (8 pts)
Hope you like it!