3/4 lb Chicken breast halves
- boneless, skinless
1 tb Oil
1 1/2 c  Chicken broth
1 1/2 c  Minute instant brown rice
2 tb Chopped parsley
1 ts Grated lemon peel
1/8 ts Pepper
3 tb Toasted whole almonds

Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in
rice. Return to boil Reduce heat to low; cover and simmer 5 minutes.
Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand
5 minutes. Sprinkle with almonds.