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

 * 1) Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish.
 * 2) Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
 * 3) Heat large skillet coated with cooking spray over medium-high heat until hot.
 * 4) Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
 * 5) Combine rice, asparagus, lemon peel, lemon pepper and salt in large bowl.
 * 6) To serve, spoon rice on individual serving plates.
 * 7) Cut chicken into strips; fan over rice.
 * 8) Garnish with lemon and rosemary.