Chicken Breasts On Savory Rice

Course : Chicken
Serves: 4
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4 medium chicken breast halves (about 2 lbs)
2 tablespoons butter
1 Slice bacon -- diced
1 Clove garlic -- minced or pressed
4 medium green onions -- thinly sliced
4 medium mushrooms -- finely chopped
1 Stalk celery -- finely chopped
10 ounces frozen -- chopped spinach, thawed and well drained
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 Cups cooked white or brown rice
1/4 teaspoon paprika
2 tablespoons sherry OR orange juice
2 tablespoons melted butter

Preparation / Directions:

Rinse chicken and pat dry with paper towels. In heavy skillet, combine the butter, bacon, and garlic. Saute over medium heat 2 to 5 minutes until bacon is browned. Add the onions, mushrooms and celery. Saute over medium heat 2 to 3 minutes until tender. Add the spinach. Cook over low heat for 5 minutes. Stir in the nutmeg, salt, pepper and cooked rice. Blend. Butter a 2-quart shallow baking dish. Turn the rice mixture into it. Place the chicken breasts with skin side up on top of the rice. Combine the paprika, sherry or juice, and butter. Drizzle over the chicken to coat evenly. Bake at 400° for 30 to 35 minutes or until chicken is done.


Nutritional Information:

497 Calories (kcal); 50g Total Fat; (86% calories from fat); 6g Protein; 11g Carbohydrate; 130mg Cholesterol; 1684mg Sodium

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