by Crystal Rawlins

Created on: July 05, 2009   Last Updated: July 07, 2009

Low-fat boneless chicken is a great ingredient to any recipe. It is very healthy with only 124 calories for 4 oz of chicken breast. There are so many different ways you can cook chicken. One of my favorite recipes is for Parmesan & Peppercorn chicken breast served on top of wild rice. It is very easy to make and taste's great. I normally grill the chicken, but you can also bake it in the oven. This recipe serves four.

What you will need:

4 boneless, skinless chicken breasts

1/2 cup Olde Cape Cod Light Parmesan and Peppercorn Dressing

1 package Uncle Ben's Long Grain and Wild Rice Original Recipe

4 teaspoons grated Parmesan cheese

Step one
Place the 4 chicken breasts in a bowl.Cover all sides of the boneless skinless chicken breasts with the Parmesan and Peppercorn dressing. Place in refrigerator for at least one hour to marinate.

Step two
Get your grill ready if grilling. Grill for 8 to 10 minutes per side. If baking, bake at 350 for about 20 to 30 minutes, or until chicken has an internal temperature of 165 degrees.The chicken breast will continue to cook after it's removed from the grill or oven.The internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat. One of the worst things anyone can do is overcook your chicken. It becomes very dry and tough to eat.

Step three
Cook the rice as package says.

Step four
Place 1/2 cup of the cooked long grain and wild rice on plate. Place the cooked chicken breast on top of rice, and sprinkle with 1 teaspoon of parmesan cheese.

If you cannot find Olde Cape Cod Lite Parmesan and Peppercorn dressing, any other brand is just fine.

You can also use this recipe for Parmesan and Peppercorn Chicken sandwiches. Instead of placing on top rice, place on a Kaiser roll and top with swiss cheese, lettuce, and tomato.

Learn more about this author, Crystal Rawlins.
Click here to send this author comments or questions.