Title: Chicken almondine pilaf
 Categories: Chicken & p, Cooking lig
      Yield: 4 Servings
 
      1 pk Near East Toasted Almond
           -Pilaf; (6.6 Oz)
      1 tb Olive Oil
      4    4-Oz Skinned And Boned
           -Chicken Breast Halves
    1/4 ts Salt
    1/2 ts Freshly Ground Pepper
      1 c  Green Beans; Sliced
      1 c  Red Bell Pepper; Diced
    1/3 c  Robert Mondavi Coastal
           -Chardonnay Or Chicken Broth
           -Or Water
    1/3 c  Parmesan Cheese; Freshly
           -Grated
 
  In a medium saucepan, bring 2 cups of water to a boil Stir in rice and
  contents of Spice Sack; cover, reduce heat to low, and simmer 20 to 25
  minutes or until water is absorbed. Remove from heat.
  
  Meanwhile, pour olive oil in a large nonstick skillet; place over
  medium heat until hot. Sprinkle chicken on both sides with salt and
  pepper; add chicken to skillet, and saute 2 to 3 minutes on each side
  or until browned. Add green beans, red pepper, and wine; cover,
  reduce heat, and simmer 4 to 5 minutes or until beans are just
  tender. Uncover and cook until liquid is mostly evaporated. Transfer
  chicken to serving plates using a slotted-spatula. Stir cooked rice
  and cheese into bean mixture; serve with chicken.
  
  Recipe