Rosemary Chicken with Asparagus Lemon Rice

== Description ==
Makes 4 servings. 
== Ingredients ==
* ¼ cup dry white wine
* 3 cloves garlic, minced
* 1 tablespoon finely chopped fresh rosemary
* 1 tablespoon vegetable oil
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon sugar
* ½ teaspoon ground black pepper
* 6 boneless, skinless chicken breast halves (about 2¼ pounds)
* vegetable cooking spray
* 3 cups cooked rice (cooked in low-sodium chicken broth)
* 10 spears asparagus, blanched and cut into 1-inch pieces (¼ pound)
* 1 teaspoon grated lemon peel
* 1 teaspoon lemon pepper
* ½ teaspoon salt
* lemon slices for garnish
* fresh rosemary sprigs for garnish
== Directions ==
# Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish.
# Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
# Heat large skillet coated with cooking spray over medium-high heat until hot.
# Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
# Combine rice, asparagus, lemon peel, lemon pepper and salt in large bowl.
# To serve, spoon rice on individual serving plates.
# Cut chicken into strips; fan over rice.
# Garnish with lemon and rosemary.
Category:Main Dish Poultry Recipes
Category:Lemon peel Recipes
Category:Rosemary Recipes
Category:White wine Recipes
Category:Asparagus Recipes
Category:Chicken Recipes
Category:Rice Recipes