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| 1 Packung | Near East Toasted Almond Pilaf; (6.6 Oz) |
| 1 Esslöffel | olive oil |
| 4 | 4-Oz Skinned And Boned Chicken Breast Halves |
| 1/4 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 1 Tasse | green beans sliced |
| 1 Tasse | red bell pepper diced |
| 1/3 Tasse | Robert Mondavi Coastal Chardonnay Or Chicken Broth Or Water |
| 1/3 Tasse | parmesan freshly grated |
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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.
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