baked chicken & rice (sallye)
(1 rating)
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An easy dish to make, it is perfect for taking to a potluck or other gathering. It is one of my standby dishes for bereavement family gatherings. It is tasty without being heavy. Another plus is that it is easy to double or even triple the recipe if necessary.
(1 rating)
yield
4 -6
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For baked chicken & rice (sallye)
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4boneless skinless chicken breasts
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1package (10 oz) frozen cut spinach
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1 cfrozen peas and carrots
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2 Tbspchopped fresh basil
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2 Tbspchopped fresh rosemary
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1 Tbspitalian dressing (optional)
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1/2 cdry white wine
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1-1/2 cchicken broth
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1 corzo rice, uncooked
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salt & pepper to taste
How To Make baked chicken & rice (sallye)
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1Spray 9" x 13" baking dish with olive oil cooking spray Set aside Preheat oven to 350º F
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2Cut chicken into bite sized chunks (about 1-1/2" cubes) Chop basil and rosemary Defrost and drain spinach and vegetables
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3In 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
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4Pour 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.
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