Sunday, September 9, 2012

Rhi's Baked Chicken and Rice Classico

4 boneless skinless chicken breasts

(For Marinade)
2 1/2 Tblspoon worchestershire sauce
1 Tblspoon minced garlic
1.5 teaspoon dried chopped parsley
1.5 teaspoon onion powder
1/2 teaspoon dry rubbed sage
1 teaspoon black pepper
1/4 teaspoon dry dill
1/4 teaspoon sirracha sauce
1/4 teaspoon papprika
1/8 teaspoon red pepper powder
1.5 cups medium bodied semi-sweet white wine

2 Cups rice (Wild/Brown is good, but Jasmine or Arborio work well also)
2.5 cups water
1.5 packages (aprox 24 oz) frozen chopped stir fry veggies or fresh chopped veggeies of your choice
1 8oz can tomato sauce
1 24oz jar prepared pasta/spagetti sauce

Mix marinade ingredients together thoroughly, coat chicken breasts and allow to steep in mixture while rice cooks.

While chicken is marinating, parboil 2 cups rice, allow to cook almost until done and cooking liquid is absorbed.
While rice is still hot, add 1.5 packages frozen stir fry veggies, mix thoroughly.
Add one (1) 8oz can tomato puree, and 1 jar of your favorite prepared tomato based pasta sauce (or aprox. 24 oz of your own, prepared before hand) {I used ditoscana Classico Tuscan Inspired Olive and Garlic this time} and mix thoroughly with rice/veggie mixture.  Spread into deep sided pan into an even layer.

Place chicken breasts on top of rice, spooning minced garlic and a small amount of liquid from marinade onto top of pieces to help keep them moist during cooking.  Place pan into 350 degree oven on middle rack for 45 minutes.