hosted by Kathryn at Overwhelmed with Joy
COUNTRY CHICKEN and RICE
1 1/2 pounds chicken breasts, tenders or thighs
1 cup uncooked long grain rice
1/4 cup chopped sun dried tomatoes, drained
or I prefer 1/4 cup sun dried tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Marsala wine
3 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons Italian seasoning
1 bunch green onions, sliced thin tops and all
1 cup chopped carrots
2 cups boiling water
chopped fresh parsley for garnish
1 cup uncooked long grain rice
1/4 cup chopped sun dried tomatoes, drained
or I prefer 1/4 cup sun dried tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Marsala wine
3 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons Italian seasoning
1 bunch green onions, sliced thin tops and all
1 cup chopped carrots
2 cups boiling water
chopped fresh parsley for garnish
- Whisk together the tomatoes, olive oil, lemon juice, garlic, Italian seasoning and 1/2 of the salt and pepper.
- In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
- Preheat oven to 375 degrees.
- Spray a 9x13 baking dish with PURE.
- Place rices, carrots and onions in the baking dish.
- Sprinkle with remaining salt and pepper.
- Remove chicken pieces from the marinade to a plate.
- Stir remaining marinade into the boiling water and then stir that into the rice.
- Evenly layer chicken pieces over rice.
- Cover tightly with foil.
- Bake 1 hour or until all the liquid is absorbed and rice is tender.
- Sprinkle with fresh parsley as garnish.
♥
2 comments:
OK, I'm in. That sounds so very good!
Thank you so much for your comment on my post about Suzanne. I appreciate your words and the time you took to express your thoughts. Wishing you a wonderful 2009!
Looks really good. Im putting this one on my list of must try.
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