Chicken Casserole Married (Print Version)
# Ingredients:
01 -
2 (6-oz) packs of wild and long-grain rice mix, uncooked
02 -
2 1/2 cups chicken stock, split up
03 -
1/4 cup unsalted butter, split up
04 -
3/4 cup sun-dried tomatoes, diced
05 -
4 (6-oz) chicken breasts, boneless and skinless
06 -
6 garlic cloves, minced
07 -
1 large shallot, chopped finely
08 -
2 tablespoons olive oil
09 -
1 1/2 teaspoons kosher salt, split up
10 -
1 tablespoon balsamic vinegar
11 -
1/2 teaspoon crushed red pepper flakes
12 -
1 teaspoon dried oregano
13 -
1/4 teaspoon black pepper
14 -
2 tablespoons tomato paste
15 -
1/2 cup dry white wine
16 -
1 1/2 oz grated Parmigiano-Reggiano cheese
17 -
1/2 cup heavy cream
18 -
Fresh basil, chopped, to garnish
# Instructions:
01 -
In a pot, bring 2 cups broth and salt to a boil. Stir in rice, partially cover, and simmer about 15 minutes until slightly softened.
02 -
Heat oil and part of the butter, then pan-sear seasoned chicken breasts till golden, roughly 6 minutes a side. Set aside to rest.
03 -
Sauté garlic, shallots, tomatoes, and spices in remaining butter. Add tomato paste, wine, and broth. Once reduced, stir in vinegar, cream, and cheese.
04 -
Mix the rice and sauce in a baking dish. Add chicken on top. Bake at 350°F for 30 minutes. Finish with cheese and fresh basil on top.
# Notes:
01 -
Scrape up the browned bits from the chicken for extra flavor.
02 -
Make sure your rice is only partially done to avoid overcooking in the oven.
03 -
Always let chicken rest before adding it to the dish.