Rosemary Chicken

• 2 1/2 Tbsp. rosemary (dried)
• 2/3 c. dry vermouth
• 3 Tbsp. water
• 4 Tbsp. margarine
• 6 oz. orange juice concentrate
• 2 Tbsp. dry vermouth
• 2 tsp. salt
• 1/2 tsp. pepper
• 4 chicken breasts
• 1/2 c. orange juice
• 3/4 c. flour
• 1 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/4 tsp. pepper
• 6 Tbsp. margarine
• 6 Tbsp. oil
• 1 1/2 c. raw rice
• 16 oz. peas

1. Combine the first 3 ingredients.
2. Bring to boil and set aside. Combine margarine, orange juice concentrate, vermouth, salt and pepper; set aside.
3. Wash and pat dry chicken.
4. Dip into orange juice, then into flour mixture (flour, salt, ginger and pepper). Brown chicken in margarine and oil.
5. Add rosemary seasoning; simmer for 15 to 20 minutes, or until liquid evaporates.
6. Cook rice; blend with peas and half of margarine mixture.
7. Spread rice on bottom of ovenproof dish.
8. Arrange chicken; cover with remaining margarine mixture.
9. Bake at 375u0b0 for 40 minutes, covered.
10. Remove cover and cook for 10 minutes further.

rosemary, water, margarine, orange juice concentrate, salt, pepper, chicken breasts, orange juice, flour, salt, ginger, pepper, margarine, oil, rice, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799221 (may not work)