Chicken with Garden Vegetables

• 1/4 cup wheat germ
• 1 teaspoon basil chopped and fresh
• 4 each chicken breast halves, boneless, skinless about 1 pound
• 1/4 cup water hot
• 1/2 teaspoon chicken broth granules
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 clove garlic crushed
• 1 cup broccoli stems cut-up
• 2 medium carrots cut into julienne strips
• 1 medium sweet red bell peppers cut into julienne strips
• 1 small onions sliced and separated into rings
• 1 teaspoon basil chopped fresh
• 1 x salt and black pepper to taste
• 1 cup wild rice hot cooked and brown mix

1. Mix wheat germ and 1 teaspoon basil in plastic bag.
2. Add 1 chicken breast half at a time and shake until evenly coated.
3. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat.
4. Cook chicken in skillet 10 minutes, turning once, until golden brown.
5. Mix 1/4 cup hot water and the bouillon granules; pour into skillet.
6. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
7. Remove chicken from skillet; keep warm.
8. Remove any chicken coating from skillet.
9. Heat 1/4 cup water to boiling in skillet; add lemon juice.
10. Cook garlic in liquid in skillet 30 seconds.
11. Stir in remaining ingredients except rice.
12. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
13. Spoon vegetables over rice.
14. Serve with chicken.

basil, chicken breast halves, water, chicken broth granules, water, lemon juice, garlic, broccoli stems, carrots, sweet red bell peppers, onions, basil, salt, wild rice

Taken from recipeland.com/recipe/v/chicken-garden-vegetables-48495 (may not work)