16 2/3 oz Chicken breasts w/o skin 1 T Vegetable oil 3/4 c Chopped onion 1/2 T Garlic cloves minced 3/4 c White rice long grain 1 c Mushrooms, fresh 14 1/2 oz Chicken broth, canned 1/2 c White table wine 1/8 t Saffron 1 1/2 c Peas, frozen 2 oz Pimientos, jar 1/4 c Parmesan grated Chicken breasts skinned, boned and halved lengthwise. In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turning once. Remove; keep warm. Cook onion and garlic in oil until tender. Stir in the uncooked rice and mushrooms. Add broth, wine, saffron, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until rice is tender. Stir in the thawed peas and drained pimiento; heat through. Serve by placing rice on a plate then the breast on top. Sprinkle parmesan on top.