CHICKEN BREASTS TOPPED w/ Savory RICE, WATER CHESTNUTS & BASIL

Table of Contents: CHICKEN/POULTRY

 

Make the recipe with leftover rice; or, if cooking the rice fresh, substitute chicken broth for the water.  (Chicken broth is not listed in the ingredients below.)

 

4 chicken breasts, partially frozen

1 tsp. fresh basil paste (optional; or substitute a small amount of fresh chopped basil, or a sprinkle of dried basil)

Salt and freshly ground black pepper for the chicken breasts

2 T. butter or margarine

1 T. extra virgin olive oil

1 cup diced onions

1-½ cups diced celery

1 ½ cups cooked white rice

1 (8-oz.) can sliced water chestnuts, drained & diced

¼ tsp. garlic salt

1/8 tsp. salt

¼ tsp. freshly ground black pepper

Paprika for garnish

 

 

 

 

 

Butterfly the chicken breasts; then gently pound them to flatten them.  Smear the tops of the chicken evenly with the basil paste.  Salt and pepper both sides of the chicken and place in a spray-oiled glass-baking dish; then set aside.

 

In a large skillet, melt the butter with the olive oil over medium-high heat.  Add the onions and cook for 4 minutes; then add the celery and continue cooking for another 4 minutes.   Stir in the cooked rice and cook 1 minute longer.

 

Remove the skillet from the heat and stir in the water chestnuts, garlic salt, salt and pepper.  Taste for salt and add, if needed.

 

Evenly spread the rice mixture over the butterflied chicken breasts; then sprinkle with paprika for color.  Bake, uncovered, at 350 degrees for about 35 to 45 minutes.  Check the chicken with a meat thermometer to prevent under or over cooking.

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