Chicken With Rice And Sun Dried Tomatoes Recipes

CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
• Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

CHICKEN WITH RICE AND SUN-DRIED TOMATOES

Steps:

• In a large non-stick skillet heat the oil.
• Add the chicken and sprinkle with the oregano, salt and pepper.
• Brown the chicken, turning regularly, about 8-10 minute.
• Transfer to a plate.
• Combine the rice, celery, scallions and garlic in the skillet.
• Saute about 2 minutes on medium heat.
• Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
• Bring to a boil, reduce heat, and return chicken to the skillet.
• Simmer, covered, about 45 minute or until rice is done.
• Stir in the chickpeas and heat through, about 2 minutes.

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
• For the filling: Preheat oven to 400*F.
• In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
• Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
• Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
• Slowly whisk in the broth and milk, bring to a simmer, whisking often.
• Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
• Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
• Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
• Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
• Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
• Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
• Cool for 10 minutes and serve with parsley.

CAMPBELLS CHICKEN WITH SUN DRIED TOMATOES

Steps:

• Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
• Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.