BAKED CHICKEN & RICE (SALLYE)
Another plus is that it is easy to double or even triple the recipe if necessary.
4boneless skinless chicken breasts
1package (10 oz) frozen cut spinach
1 cfrozen peas and carrots
2 Tbspchopped fresh basil
2 Tbspchopped fresh rosemary
1 Tbspitalian dressing (optional)
1/2 cdry white wine
1-1/2 cchicken broth
1 corzo rice, uncooked
·salt & pepper to taste
How to Make BAKED CHICKEN & RICE (SALLYE)
- Spray 9" x 13" baking dish with olive oil cooking spray
Preheat oven to 350º F
- Cut chicken into bite sized chunks (about 1-1/2" cubes)
Chop basil and rosemary
Defrost and drain spinach and vegetables
- In heavy non-stick skillet, saute chicken in 2 tablespoons of chicken broth stirring until all sides are light brown
Add rest of broth, wine, herbs, spinach, vebetables, salt and pepper to skillet and bring to boil
Remove from heat and stir in uncooked rice
- Pour entire mixture into baking dish and spread out until even in pan
place in oven and cook for about 30-45 minutes until rice is tender and has absorbed most of liquid.
Check for doneness after 30 minutes; do not overcook.