Cooking Directions

• Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
• Bake at 375°F. for 20 minutes.  Uncover the baking dish.  Place the chicken onto the rice mixture.  Sprinkle with the garlic powder and paprika.  Cover the baking dish.
• Bake for 30 minutes or until the chicken is cooked through and the rice is tender. 

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 0.25 cup chopped fresh parsley
• 0.25 cup sliced black olives
• 1 tablespoon lemon juice
• 0.25 teaspoon ground black pepper
• 1 can (14.5 ounces) stewed tomatoes
• 1.25 cups uncooked regular long grain white rice
• 1.75 pounds skinless, boneless chicken breast halves
• 0.5 teaspoon garlic powder
• 1 tablespoon paprika