--- CHICKEN BREASTS --- 250 g Uncle Ben's Thai Imperial Rice

4 chicken breasts -- skinned and boned

45 g butter

--- PRAWN & SAFFRON RICE --- 1/2 small onion -- peeled and chopped

1 tsp saffron -- ...or...

4 strands saffron

4 tbsp white wine

120 ml chicken stock

300 ml whipping cream

55 g unsalted butter -- cut into small cubes

110 g peeled prawns

30 g butter

2 tomatoes -- peeled deseedd diced

salt and freshly ground black pepper -- to taste

1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken until coloured. Set aside and keep hot.

2. Simmer the wine with the onion in a small pan until reduced by half. Add the saffron, stock, meat juices and cream. Continue to simmer until the sauce is reduced by 1/3 and has thickened.

3. Meanwhile, cook the Uncle Ben