Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1/2 t. Basil (crushed)
- 1/2 t. Garlic Powder
- 1/2 t. White Pepper (Not necessary for Vesuvius, recommended for Lesser Vesuvius)
- 3/4 C. Uncooked rice
- 1 - 2 Tablespoons Olive oil (or use Pam for browning chicken)
- 1 Can chicken broth (skim the fat!)
- 1 Can Extra Hot Rotel (Original For Lesser Vesuvious)
Directions
In large skillet, brown chicken in olive oil (or pam). When browned, remove chicken. Add chicken broth to pan and deglaze. Add Basil, Garlic Powder and optionally White Pepper to broth. Bring to a simmer and stir in rice. Cover and let simmer for 5 minutes. After 5 minutes stir in can of Rotel and again cover and simmer 5 minutes. If you feel there is not enough liquid, add a bit of water, beer or another liquid that you like. After 5 minutes place chicken on top of rice. Cover and cook until rice is cooked and all liquid is absorbed. Should be about another 10 to 15 minutes. Serves 2 - 4 people.
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Submitted 6/13/05.
Source: my files
Submitted By: Lee.M Kaye
setters@internode.on.et
Vesuvius Chicken