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sour cream & herbs chicken over saffron rice

(1 rating)
Recipe by
Pat Morris
Augusta, GA

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).

(1 rating)
yield 3 -4
prep time 1 Hr
cook time 50 Min

Ingredients For sour cream & herbs chicken over saffron rice

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

How To Make sour cream & herbs chicken over saffron rice

  • 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.

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