Rating
5
Average: 5 (1 vote)
Active time
45 minutes
Total time
1 hour 15 minutes
Yield
4 Servings
Nutritioni
Ingredients

1 (8.5-ounce) jar sun-dried tomatoes in olive oil and herbs

½ cup well drained and chopped artichoke hearts

3 ounces feta cheese, crumbled

¼ cup freshly grated Parmesan cheese

⅓ cup light mayonnaise

1 clove garlic, minced

4 green onions, diced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts, flattened slightly to an even thickness

4 cups hot, cooked brown rice

¼ cup slivered almonds, lightly toasted

¼ cup fresh julienned basil leaves

Instructions
  1. Preheat oven to 350º degrees. Drain the sun-dried tomatoes, reserving the oil. In a large mixing bowl blend together ½ cup of the drained tomatoes with the chopped artichoke hearts, feta and parmesan cheeses, mayonnaise, garlic, green onions, salt, and pepper. Reserve.
  2. Heat reserved olive oil (from tomatoes) in a large skillet placed over medium heat; when hot, add chicken and sear on both sides to lightly brown (not necessary to cook completely). Remove chicken to an oven-proof casserole dish and arrange in a single layer.
  3. Top chicken with tomato-artichoke mixture, spreading evenly to cover. Place uncovered dish into the preheated oven and bake for 20-30 minutes, or until hot and bubbly.
  4. Mix the remaining sun-dried tomatoes with the hot cooked rice and almonds. Press one-fourth of the rice into a cup or large ramekin, then invert onto each serving plate. The rice should come out in a nice molded shape. Repeat for the remaining 3 servings. Remove chicken from oven-sprinkle with basil leaves and serve with the rice.

Recipe and photo courtesy of Mooney Farms.

Nutrition

Calories: 674; Fat: 27g; Saturated Fat: 7g; Sodium: 780mg; Carbohydrate: 67g; Fiber: 8g; Protein: 42g

Yield: 4 Servings

How'd it Taste?

Madeleine
5
Super simple to make, and oh so flavorful! Chicken and rice are a classic combination, made new by the intense concentration of flavor from the feta cheese, artichokes, and sun-dried tomatoes. Everyone to whom I have served this dish raves about it!

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