Do you remember long before the invention of the internet when cooks and bakers actually had a special place where they kept their recipes? It might have been a notebook, binder, recipe box, or special drawer where they kept their treasure trove of tried and true recipes, as well as those recipes that looked so scrumptious they vowed that they would have to try it one day.
Well, I have such an item. It is a notebook that looks like your average grade school three ring binder, but the secret lies in what is in the inside of the notebook. Lift the cover and you’ll find oodles of recipes that have been collected over the past 15 years, ranging from appetizers, to salads, to main dishes, to cookies, all the way to desserts. Back before Mr. G.oogle, I used to clip out recipes from magazines and newspapers that would catch my eye.
The following recipe happens to be one of those that caught my eye many years ago. It has been sitting in my recipe notebook for years just waiting for the day that I would open up to the main dish section looking for a healthy, new chicken recipe. Imagine my surprise when it was so easy and so tasty that it became a regular rotation on our bi-monthly menu. And now, I give you Almond Chicken with Green Beans. Enjoy!
Almond Chicken with Green Beans
Makes 4 servings
4 boneless skinless chicken breasts
1/4 cup zesty italian dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 pouch long grain & wild rice (Uncle Ben’s – 90 second)
1/4 cup sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet (or skillet with slightly heated olive oil); cook on medium-high heat for 4 minutes on each side or until browned.
Stir in broth; bring to boil. Cover. Simmer 10 minutes. Add beans. Cook 5 minutes or until chicken is cooked through. While chicken is cooking, heat rice in microwave (or cook rice if you are using another type).
Serve chicken and green beans over rice. Sprinkle with almonds.