Contributed By: susanray
susanray
A bistro style chicken and rice dish with Italian ingredients that gains extra flavor from oven baking
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
BISTRO CHICKEN & RICE BAKE
3 tablespoons Olive oil
4 Boneless, skinless chicken breasts, cut in 1" pieces
1 1/2 cups Chopped onions
2 tbs. Butter
1 1/2 cups White long grain rice
1 (1 lb 10 oz.) jar prepared pasta sauce
1 1/2 cups Chicken stock
3/4 cup Sliced black olives
1/2 cup Diced proscuitto
1 Medium red pepper, seeded & cut in 1" strips
1 1/2 cups Sliced mushrooms
3 tbs. Shredded fresh basil
1/4 cup Grated parmesan cheese
Preparation
Preheat the oven to 375 degrees and spray a 1 1/2 qt. casserole dish with nonstick spray.
In a large skillet brown the chicken pieces in the oil over medium high heat for 4 minutes. Add the onions and cook an additional 3 minutes. Add the butter and the rice to the pan and cook for 2-3 minutes until the rice is translucent. Stir in the pasta sauce and chicken stock and bring to a boil. Simmer for 15 minutes, stirring occasionally. Fold in the olives, proscuitto, red pepper strips and sliced mushrooms and pour the mixture into the prepared dish.
Bake for 20-25 minutes until the rice is tender. Stir in 2 tablespoons basil.
To serve sprinkle with parmesan cheese and remaining shredded basil.
Serves 4
Cook's Notes
An excellent make ahead dish that can be prepared up to the point of baking and finished off 25 minutes before serving.
Nutrition Information
Calories: 917
;
Total Fat: 25 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 7 g
;
Carbohydrates: 97 g
;
Protein: 73 g
;
Vitamin A: 304 RE
;
Vitamin C: 72 mg
;
Calcium: 189 mg
;
Sodium: 1424 mg
;
Iron: 8 mg
;
Fiber: 7 g