JAN'S CHICKEN

1-1/2 lb. boneless chicken breasts 
3/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. dried parsley
1 1/4 c. crushed crisp rice cereal (not too fine)


Preheat oven to 350 degrees.

Shake some cereal on a dinner plate. Melt butter and stir in salt, pepper, garlic powder and parsley. Make sure chicken breasts are not too thick. (You may have to slice them in half). Dip chicken in butter mixture then press into cereal. Turn and coat the second side, getting as much cereal to stick as possible. Add crumbs to plate as needed, and coat all pieces evenly.

Line a cookie sheet with foil and bake uncovered for 45 minutes. Do not turn over while baking. Do not cover. Serve immediately.

RICE PILAF

1/2 tablespoon butter
1/2 tablespoon olive oil
1 small onion, diced
2 teaspoons minced garlic
1/2 cup white long-grain rice
1/2 cup orzo
1/2 tablespoon dried chives
1/2 tablespoon salt 
1 - 1/2 cups frozen peas, thawed

In a medium saucepan, sauté onions and garlic in butter and olive oil until tender. Add rice and orzo to the onions, stirring constantly over medium heat for about 2 minutes. Add chicken broth, chives, and salt stir to combine. Bring to a boil; cover, reduce heat to low, and simmer for 20 minutes. Add peas and stir to combine. Let sit covered for about 1 minute or until peas are heated through.



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  This meal is rated a one scrubbie clean-up.