Tuesday, February 21, 2012

Pesto Baked Chicken and Rice

As you may have seen in a previous post, I found out that you can bake flavor into rice. There is no need to buy it off the shelf, because you can do it as you are making your dish. See another post where I make Salsa Rice. Well, tonight I wanted to do something with Pesto, Garlic and Chicken. I looked over a few recipes on the web and came up with a plan. It turned out FABULOUS! All of the workers here in Research and Development, aka my family, passed it with flying colors and even asked for seconds. Always a good sign when an almost 4 and 11 need no Ketchup with their dinner :)




Ingredients:
1 cup of uncooked white rice
1 can of cream of chicken soup
milk (enough to fill the empty soup can)
1 TBSP Garlic Garlic
4-5 frozen boneless chicken breasts
2 TBSP Dried Tomato and Garlic Pesto
1 1/2 TBSP Extra Virgin Olive Oil
2 TBSP and 1/2 cup water
1 TBSP Parmesan Cheese
1 cup mozzarella cheese

Directions:
Pre-Heat oven to 375 degrees. In a small bowl, whisk soup, milk and Garlic Garlic well. Stir in uncooked rice. Spray non-stick coating on a 9x13 casserole dish. Pour rice mixture into dish. Top the rice with frozen chicken breasts. In a separate small dish, mix Dried Tomato and Garlic Pesto with oil and water. Microwave for 1 minute then stir in Parmesan Cheese. Spread a small amount of pesto mixture on each chicken breast, then each piece top with mozzarella cheese. Cover dish with foil and bake for 45 minutes. Remove the foil and gently add 1/2 cup of water to the edges of the dish, careful to not pour on top chicken. The water will sit on top of the rice. Cover dish with foil and bake for another 30 minutes. Serve chicken on top of rice. ENJOY!