chicken and rice piccatta

8 boneless chicken breasts, about 4 oz per breast
2 cups chicken broth
1/2 c. lemon juice
white wine, 4 oz
capers, 2 tbsp
white rice, long grain, 1.25 cups (raw measurement)
1 package baby spinach leaves
1 medium onion-chopped
2 large eggs, beaten
1 1/4 cups bread crumbs
4 tbsp olive oil
4 cloves garlic, diced
2 cups baby carrots

pre-heat oven to 350
dip each breast in beaten eggs, then coat with bread crumbs
heat olive oil to med
add garlic
brown each breast (approximately 1 minute per side) remove promptly, taking garlic with the breasts
coat a large casserole of baking dish with pam
spread raw rice over bottom
sprinkle baby carrots and chopped onions over the rice
lay spinach over the rice/carrots
place breaded breasts over the spinach
Mix chicken broth, wine, lemon juice, capers and water together
pour over chicken
cover, cook for 75 minutes

Makes 8 servings
NOTE: The rice and veggies will swell with cooking, make sure your baking dish is deep enough!

NOTE: The calorie count looks high, but this is a one pan meal, with 2 servings of veggie, rice (1/2 c. cooked) and meat.





Number of Servings: 8

Recipe submitted by SparkPeople user LISAFROMMASS.