Shelly's Recipe

CHICKEN SEVILLE (Quick and Easy)

Category: Chicken

4 boneless, skinless chicken breast halves (1 to 1-1/2 lbs)
1/2 tsp paprika
2 tbsp butter, divided
1 (4.9 oz) pkg RICE-A-RONI Chicken & Broccoli Flavor
1 tbsp sherry
1 cup orange juice
1 cup sliced carrots
6 large whole cloves garlic, peeled
1/4 cup slivered almonds, toasted
Parsley, for garnish

Sprinkle chicken with paprika; set aside. In large skillet over medium-high heat, melt 1 tbsp butter. Saute chicken 2 minutes on each side. Remove from skillet; set aside.

In same skillet over medium heat, saute rice-vermicelli mix with remaining 1 tbsp butter until vermicelli is golden brown. Slowly stir in 1 cup water, sherry, orange juice, carrots, garlic and Special Seasonings; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 18 to 20 minutes or until rice is tender and chicken is no longer pink inside. Let stand 3 minutes before serving. Sprinkle with almonds and garnish.