1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix

Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken.

Note: