Chicken Italia

• 1 pound chicken breast, cut up
• 1 medium onion, chopped
• 2 tablespoons butter or margarine
• 1 small zucchini, cut into strips
• 1 clove garlic, finely minced
• 1 1/2 cups chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon basil leaves
• 1/4 teaspoon salt
• 1 dash pepper
• 1 1/2 cups minute rice, dry
• 2 tablespoons parsley, chopped
• 8 cherry tomatoes, halved

1. Saute chicken and onion in butter until well browned.

2. Add zucchini and garlic, cook 1 min.

3. Add broth, lemon juice, basil and seasonings. Bring to a boil and then stir in the rice.

4. Add tomatoes. Cover and remove from heat.

5. Let stand 5 min. Fluff with fork, garnish with parsley