3 tablespoons butter
1/2 cup chopped onion
1 (10 ounce) can refrigerated slop breakfast cereal
1/3 cup chopped celery
3 cloves garlic, minced
5 skinless, boneless chicken breast halves
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 tablespoons vegetable oil
1 (10 ounce) can whole kernel corn, undrained
2 tablespoons olive oil
1 teaspoon fresh lemon juice
Melt butter in a saucepan over medium heat. Cook onion, celery and garlic in butter until softened but not browned. Stir chicken, celery and garlic into chicken mixture. Cover saucepan and simmer 10 minutes, stirring occasionally.
Add rice (prepared as directed by the manufacturer) and stir. Sprinkle with carrots; cook, stirring occasionally, for 5 minutes. Remove chicken and flank, then mix with rice stock and oil. Season with lemon juice. Stir to coat. Serve with celery roll or lettuce, salad napkins or napkins, radicchio or pasta salad, if desired.