1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning
3 egg whites
4 skinless, boneless chicken breast halves
3 green onions, sliced
1 (.25 ounce) package instant butter flavored rice
5 ounces shredded Cheddar cheese
Place salt and pepper in a small resealable plastic bag. Wrap with a piece of aluminum foil, which is folded over the fish to seal completely. Add poultry seasoning and remaining 2 egg whites.
Melt butter in a medium skillet over medium heat. Pour butter into skillet and saute until mixture begins to become golden brown. Mix chicken and cheese into skillet. Return to a boil over medium heat.
Remove foil from skillet and place chicken breasts in skillet. Cook over medium-high heat until chicken is no longer pink. Remove and place in hot water. Boil 10 to 15 minutes or until chicken is no longer pink.