Mediterranean Chicken & Rice Bake
from Campbell's Kitchen
Prep Time: 10 min.
Bake Time: 50 min.
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup chopped fresh parsley
1/4 cup sliced pitted ripe olives
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
1 3/4 pounds skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
Paprika
1. Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
2. Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
3. Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Makes: 6 servings.
***Greek kalamata olives are a natural in this dish - if you have them, feel free to use them. They have a bright, tangy flavor that adds a deliciously authentic dimension.
