Chicken with Garden Vegetables

1/4 cup wheat germ
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves
4 skinless boneless chicken breast halves
(about 1 pound)
1/4 cup hot water
1/2 teaspoon chicken bouillon granules
1/4 cup water
1 tablespoon lemon juice
1 clove garlic — crushed
1 cup cut-up broccoli
2 medium carrots — cut into julienne strips
1 medium red bell pepper — cut into julienne strips
1 small onion — sliced and separated into rings
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves — if desired
Salt and pepper to taste — if desired
2 cups hot cooked wild and brown rice mix
|Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast
half at a time and shake until evenly coated. Spray 10-inch nonstick
skillet with nonstick cooking spray; heat skillet over medium heat. Cook
chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4
cup hot water and the bouillon granules; pour into skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken is no longer pink when
centers of thickest pieces are cut. Remove chicken from skillet; keep
warm.

Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in
skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice. Cover and cook over medium heat
about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with chicken.

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