This dish is perfect for a special dinner meal where you want to impress. It's healthy, with a Mediterranean twist.
You'll need 4 boneless, skinless chicken breasts, 1 box of chicken flavored rice, 1 tablespoon of olive oil, 1 1/2 tablespoons minced shallots, 1/2 cup thinly sliced sun dried tomatoes, 1/2 cup slivered toasted almonds, 1/2 cup freshly grated Parmesan cheese, 1/2 cup prepared basil pesto sauce, black pepper and garlic salt to taste.
Cut up the boneless chicken breasts into strips. Season the strips of chicken with the garlic salt and black pepper. Set aside.
Cook rice according to package directions.
Meanwhile, in a heavy skillet, heat up the oil over medium high heat. Saute the chicken strips until a golden brown color and juices run clear. Put cooked chicken into a casserole dish and keep warm.
Add the minced shallots to the pan and sauté until softened. Add in the sun dried tomatoes and the almonds. Put chicken back into skillet and add in cooked rice. Stir in the parmesan cheese and pesto sauce.
Makes 4 servings.
Bonus Recipe: Easy Salsa Gazpacho
To make this dish you'll need: 2 large cucumbers - peeled and seeded, 1 jar of salsa - divide in two, defatted low sodium chicken broth, low sodium vegetable juice cocktail, crumbled feta cheese, fresh chopped tomato and fresh basil leaves.
Chop up 2 large cucumbers into small pieces.
Put half of the cucumbers, 1/2 jar of salsa, 1 cup of chicken broth and 1/2 cup vegetable juice cocktail into a blender or food processor. Blend until smooth.
In a medium size bowl, combine remaining cucumber and 1/2 jar salsa; stir this into the blended mixture. Cover and refrigerate for up to 24 hours before serving.
Ladle soup into 6 individual bowls and top off each with crumbled feta cheese. Garnish with fresh tomato and basil.
You'll need 4 boneless, skinless chicken breasts, 1 box of chicken flavored rice, 1 tablespoon of olive oil, 1 1/2 tablespoons minced shallots, 1/2 cup thinly sliced sun dried tomatoes, 1/2 cup slivered toasted almonds, 1/2 cup freshly grated Parmesan cheese, 1/2 cup prepared basil pesto sauce, black pepper and garlic salt to taste.
Cut up the boneless chicken breasts into strips. Season the strips of chicken with the garlic salt and black pepper. Set aside.
Cook rice according to package directions.
Meanwhile, in a heavy skillet, heat up the oil over medium high heat. Saute the chicken strips until a golden brown color and juices run clear. Put cooked chicken into a casserole dish and keep warm.
Add the minced shallots to the pan and sauté until softened. Add in the sun dried tomatoes and the almonds. Put chicken back into skillet and add in cooked rice. Stir in the parmesan cheese and pesto sauce.
Makes 4 servings.
Bonus Recipe: Easy Salsa Gazpacho
To make this dish you'll need: 2 large cucumbers - peeled and seeded, 1 jar of salsa - divide in two, defatted low sodium chicken broth, low sodium vegetable juice cocktail, crumbled feta cheese, fresh chopped tomato and fresh basil leaves.
Chop up 2 large cucumbers into small pieces.
Put half of the cucumbers, 1/2 jar of salsa, 1 cup of chicken broth and 1/2 cup vegetable juice cocktail into a blender or food processor. Blend until smooth.
In a medium size bowl, combine remaining cucumber and 1/2 jar salsa; stir this into the blended mixture. Cover and refrigerate for up to 24 hours before serving.
Ladle soup into 6 individual bowls and top off each with crumbled feta cheese. Garnish with fresh tomato and basil.
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