Meals Matter

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Contributed By: susanray
susanray

A bistro style chicken and rice dish with Italian ingredients that gains extra flavor from oven baking

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.

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