MAIN COURSE----Chicken w/ rice and asparagus pilaf

serves 4

Ingredients:
4 boneless, skinless chicken breasts
3 tsp poultry seasoning divided (recipe below)
2 tbs olive oil
1 medium chopped onion
1 cup rice
1 clove minced garlic
2 C reduced sodium chicken broth
3/4 tsp salt
1 pound asparagus, trimmed and cut into 2-inch lengths (about 3 cups)

Instructions:
Sprinkle each chicken breast with 1/4 tsp poultry seasoning. Heat oil in large skillet over medium heat. Brown chicken about 2 minutes on each side. remove from skillet.

Add onion; cook and stir 3 minutes. Add rice and garlic; cook and stir 1-2 minutes. Add broth; remaining 2 tsp poultry seasoning and salt. bring to a boil over high heat. Reduce heat to low; cook, covered 5 minutes.

Stir in asparagus and top with chicken. Cook covered, 10-12 minutes or until rice is tender and chicken is cooked through.



POULTRY SEASONING

Ingredients:
1/4 c dried rosemary
1/4 c dried thyme
1/4 c dried marjoram
1/4 c rubbed sage
2 teaspoons black pepper

Instructions:
Combine all ingredients in small bowl; mix well. Pour herb mixture into 1/2 pint food storage jar with tight fitting lid.