Amount
Ingredient
Preparation



3/4
pounds
chicken

breast halves, boneless, skinless



1
tablespoon
oil





1 1/2
cup
chicken stock





1 1/2
cup
rice

minute instant, brown



2
tablespoons
parsley

fresh, chopped



1
teaspoon
lemon peel

grated



1/8
teaspoon
pepper





3
tablespoons
almonds

whole, toasted

 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.