Roasted Chicken Breast with Dried Tomatoes & Olive Oil + Creamy Herb Rice

Name: Roasted Chicken Breast with Dried Tomatoes & Olive Oil + Creamy Herb Rice
Prep time: 20 min
Cook time: 35 min
Yield: Serves 2
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil; 3 cloves garlic, minced; ¼ cup sun-dried tomatoes, chopped; ½ tsp dried oregano; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; ¼ cup chicken broth; 2 tbsp butter; 1 cup basmati rice; 2 cups chicken broth; 1 tbsp butter; ½ cup heavy cream; ¼ cup Parmesan cheese, grated; 1 tsp dried basil; ½ tsp salt; ¼ tsp black pepper

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00h 35

Ingredients and Method

Ingredients

2 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
¼ cup sun-dried tomatoes, chopped
½ tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
¼ cup chicken broth
2 tbsp butter
1 cup basmati rice
2 cups chicken broth
1 tbsp butter
½ cup heavy cream
¼ cup Parmesan cheese, grated
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

Method

Heat the 3.5L sauté pan over medium heat and add olive oil.
Season the chicken breasts with salt, pepper, paprika, and oregano.
Sear for 4-5 minutes per side until golden brown.
Add garlic, sun-dried tomatoes, chicken broth, and butter. Simmer for 5 minutes, then cover and cook on low for another 10 minutes.
In the 2L saucepan, bring chicken broth to a boil.
Add rice, reduce heat, cover, and cook for 15 minutes.
Stir in butter, heavy cream, Parmesan, basil, salt, and pepper.
Simmer for 5 minutes until creamy.
Plate the chicken over the creamy herb rice, drizzle with pan juices, and serve warm.
Enjoy!

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Roasted Chicken Breast with Dried Tomatoes & Olive Oil + Creamy Herb Rice

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