TANGY HERB CHICKEN BREASTS


1 1/2 lbs. boneless chicken breasts, cut into serving pieces
6 oz. frozen lemonade concentrate, thawed
1/2 c. honey
1 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried mustard

Preheat oven to 350 degrees.

Place chicken breasts in a shallow baking dish. In a small bowl, combine remaining ingredients. Pour half the sauce over the chicken and bake for 20 minutes.

Turn the chicken, and pour the remaining sauce over this side. Bake an additional 15-20 minutes or until the chicken is no longer pink in the middle. Serve immediately.

EASY RICE PILAF

1-1/4 cups long grain white rice, uncooked
1 (14.5 oz.) can chicken broth
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. olive oil
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper

In a large saucepan, sauté onion and garlic in olive oil and butter until soft. Add rice and sauté an additional minute. Add chicken broth, salt, and pepper; stir and bring to a light boil. Cover and reduce heat. Simmer on low heat for twenty minutes. Remove from heat and let sit, covered for 2-minutes.