Marinated Chicken with rice and peas

1 cup white rice
2 cups salted water
1 cup frozen peas
1 teaspoon peanut oil (or to taste)

add water and rice into small sauce pan and bring to boil; Cover and turn down to low to simmer for about 20 minutes ... do not remove lid.

Bring out to shallow bowl and add 1 cup frozen peas and 1 teaspoon peanut oil. Stir and set aside. You can serve this cold or warm.

2 skinless, bonless halved chicken breasts
1/2 cup Kraft Light Asian Toasted Sesame dressing. (I use reduced fat)
2 tablespoons reduced sodium soy sauce
2 cups La Choy Chow Mein Noodles

Put chicken and dressing and soy sauce into a zip lock bag and marinade at least an hour but can do the night before)

In a seperate zip lock bag add the Chow Mein Noodles and pound to small enough mixture to use as a coating for breasts... Can be as large or small as you want.
Turn out to a plate so you can coat the breasts.

In a small baking dish spray bottom with non-stick spray
remove breasts from zip lock bag reserving the marinade and coat with Chow Mein mixture and place into dish. Pour marinade over top and cover and bake at 375 for about 20 minutes.
Keep an eye and if they are getting too brown turn once and cover with foil to finish cooking.

In the mean time turn out rice and peas in the center of a platter. Once chicken breasts are done remove and slice breasts and arrange on platter. Serve.

4 easy servings out of 2 breasts :)