2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 (9x9 inch) pan marinated and sliced chicken bouillon
1 cup water
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced onion
1/4 teaspoon salt
1/3 cup chopped fresh parsley
1 teaspoon dried rosemary
Heat oil in a large, heavy skillet over medium heat. Add chicken and brown on both sides - about 5 minutes. Remove chicken from skillet. Place pan on grill, leaving a 1 inch rim around bottom end of pan.
Remove pan from grill and pour water into skillet; add garlic, ginger, salt and parsley. Bring to a full rolling boil, stirring constantly. Reduce heat to low and simmer 10 minutes. Remove chicken from skillet and place in pan.
Stir together bouillon with water and oil; add chicken, rice, bouillon mixture, parsley, rosemary and salt. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat. Cool completely. Serve hot.