Mediterranean Chicken

Ingredients

1 1/2 cups bulgur wheat or regular long grain rice, un- cooked

1 can (about 16 oz.) stewed to-

matoes, cut up

1 can (10 1/2 oz.) condensed chicken broth

1/2 soup can water

1/4 cup chopped fresh parsley

1/4 cup sliced pitted ripe olives

1 Tablespoon lemon juice

1/2 tsp. pepper

6 skinless, boneless chicken breast halves (about 1 1/2

Ibs.)

1/2 tsp. Garlic salt paprika

Directions

• In 3 quart oblong baking dish, combine bulgur wheat, toma- toes, broth, water, parsley, ol- ives, lemon juice and pepper.

• Arrange chicken on bulgur mixture; press each chicken breast into bulgur mixture, cov- ering halfway. Sprinkle garlic salt and paprika over chicken. Cover with foil.

• Bake at 375 for 30 minutes. Uncover; bake 10 minutes more or until chicken is no longer pink. Garnish with ad- ditional parsley and olives, if desired.

• This may be prepared as above except substitute 2 t. chopped fresh mint for the parsley. Gar- nish with additional olives and fresh mint sprig if desired.