Baked Mediterranean Chicken And Rice Recipes

BAKED MEDITERRANEAN CHICKEN AND RICE

Baked Mediterranean Chicken and Rice image

Another perfect one if you've got friends coming around for the evening. Sling it in the oven and work your way through a bottle of wine while it's cooking...

Provided by MarieRynr

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 skinless chicken breasts (organic or free range)
2 tablespoons olive oil
1 large red onion, finely sliced
1 red pepper, thinkly sliced
3 cloves garlic, chopped
325 g long grain rice
400 ml dry white wine
1 (1 liter) carton pureed tomatoes (passata)
1 cup pitted black olives, roughly chopped
8 sun-dried tomatoes
1 bunch basil leaves, torn into pieces,save a few leaves to serve.
parmesan cheese, shavings to serve

Steps:

Heat oven to 180*C.
Season the chicken with salt and freshly ground pepper.
Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
Transfer to a plate.
Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
Season, stir well and bring to a simmer.
REturn the chicken to the pan, push it into the liquid.
Cover and bake for 45 minutes.
Scatter with basil leaves, Parmesan and a grinding of pepper to serve.

Nutrition Facts : Calories 808.7, Fat 14.5, SaturatedFat 2.5, Cholesterol 136.9, Sodium 551.1, Carbohydrate 85.8, Fiber 6.3, Sugar 10.4, Protein 63.8

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