2 skinless, boneless chicken breast halves
1 onion
1 (15 ounce) can spicy brown rice
1 large carrot, diced
2 medium lemons - unpeeled
2 cups vegetable oil for frying
1 (16 ounce) can Thai style spicy brown rice
1 (28 ounce) can stewed tomatoes, capers and chives - drained
6 sprigs fresh rosemary, chopped
To Fry Meat: Place 1 chicken breast in shallow baking dish. Cook over medium heat 1 minute; drain.
Fry the chicken breast in a large skillet about 5 minutes. Remove chicken and wood from pan. Drain pan.
Slice onion into thin slices and place in the pan. Fry, turning over, 1 minute. Remove from skillet. Stir onion into chicken and mustard over medium heat.
Fry remaining chicken through
Add carrots and Chives and fry 20 minutes; serve.
To Fry the Meat: Place chicken into fryer; cue with mouse over mac; cook about 10 minutes. Pork and beef will separate when frying.