Sour Cream & Herbs Chicken over Saffron Rice

Pat Morris

By
@AugustgaPat

Yesterday, I decided to broil this in the oven since the weather wasn't good for grilling outside. This is a very tender chicken -marinated, and then broiled with sour cream, herbs & spices. I served it over Saffron Rice (with mushrooms, green onions and pimento peppers). I rounded off the meal with small green English peas and a salad; diet Cheerwine (a soft drink) and a slice of my Layered Red Velvet Cheesecake Pie. An enjoyable Sunday afternoon meal (or any day of the week).


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Rating:

Comments:

Serves:

3-4

Prep:

1 Hr

Cook:

50 Min

Ingredients

3 large
chicken breast halves, cut in half
1/2 c
lea and perrin chicken marinade
3/4 c
sour cream
1/2 tsp
dried thyme
3/4 tsp
lemon pepper
3/4 tsp
seasoned salt

FOR THE SAFFRON RICE

1 pkg
(5 oz) mahatma saffron rice
1 c
chicken stock
2/3 c
water
1 jar(s)
(small -2 oz) chopped pimento peppers, drained
1 jar(s)
(small) sliced mushrooms, drained
2
green onions (green and white parts), sliced

Directions Step-By-Step

1
Place chicken into a medium bowl or casserole dish. Pour the Lea & Pdrrins Marinade for Chicken over chicken. Marinate in the refrigerator for one hour (Can marinate for up to 3 hours).
2
Remove chicken from marinade and shake off excess marinade.

Sprinkle the Thyme, seasoned salt and lemon pepper (that have been mixed together) over both sides of the chicken.
3
Rub (or spoon) sour cream liberally on chicken (both sides).
4
Place chicken in a 2-quart casserole dish that has been sprayed with non-stick cooking spray.
5
Set oven to broil at 450 degrees. Broil chicken uncovered for 20 minutes. Cover and cook 30 more minutes (Uncover last 10 minutes) until juices run clear -when you stick the end of the knife into center of a piece of chicken.
6
Serve over the vegetable laden Saffron rice.

FOR THE RICE: Bring the water and chicken stock to a boil; add the rice and onions. Cook, covered 20 minutes. Then uncover and add mushrooms and pimento peppers; re-cover and cook 5 more minutes; fluff with a fork.
7
Serve the chicken on top of the rice. Enjoy with a salad and green vegetable -or sides of your choice.

About this Recipe

Course/Dish: Chicken