| | 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 |
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
An excellent make ahead dish that can be prepared up to the point of baking and finished off 25 minutes before serving.