Chicken and Rice Dish

1 cup brown rice
2 1/2 cups chicken broth
1 sprig rosemary
Salt and pepper
4 chicken breast
1 tsp Garlic powder
1 Tbl oregano
1/2 lemon
salt and pepper
2 Tbl olive oil
1 small onion, coarsly diced
1 small red bell pepper, sliced thin
2 cups thick sliced mushrooms
1 large clove garlic, pressed
1/2 cup white wine
1 1/2 Tbl butter
2 Tbl flour
1 cup milk
1/2 c parmesan cheese
pinch paprika
salt and pepper
1/2 cup bread crumbs
chopped parsley
few slices red pepper

Preheat oven 350°F

In a medium sized pot bring chicken broth to a boil, add rice, rosemary sprig, salt and pepper. Cook for 30 minutes. Rice should be cooked to a very loose consistancy. Remove from heat, take out the sprig of rosemary and set to side.

Using a microwave safe dish large enough to place 4 chicken breast in one layer. Season with garlic powder, oregano, juice from 1/2 lemon, salt and pepper. Cover with plastic wrap and microwave for 5 minutes. Set to side.

On meduim, heat a non-stick frying pan with 2 tablespoons of oil. Add onions, saute until slightly translucent. Add garlic, mushrooms and red pepper. Continue to saute and stir until vegetables are all soft and slightly browning. Mix with rice. Stir in white wine.

In a small sauce pan make the white sauce. Melt butter. Mix in flour and cook until bubbly. Add slowly a cup of milk. Cook on low heat until smooth and sauce starts to thicken. Blend in cheese, salt and pepper.

Prepare a bake dish with cooking spray. Spoon the rice vegetable mixture into the bake dish. Cut the 4 slightly cooled chicken breast in half for 8 servings. Place the cooked chicken on top of rice mixture. Spoon the creamy parmesan sauce over the chicken. Sprinkle bread crumps and garnish with red pepper and chopped parsley.

Put in a preheated oven 350°F and bake for 20 to 30 minutes until heated through.


Number of Servings: 8

Recipe submitted by SparkPeople user SPARKLERDEB.