Chicken Casserole Marriage (Print Version)
# Ingredients:
01 -
2 1/2 cups of chicken broth, separated
02 -
1 1/2 teaspoons of kosher salt, split into portions
03 -
Two 6-ounce packets of uncooked wild and long-grain rice mix
04 -
2 tablespoons of olive oil
05 -
1/4 cup divided unsalted butter
06 -
Four 6-ounce pieces of boneless, skinless chicken breasts
07 -
1/4 teaspoon of ground black pepper
08 -
3/4 cup of chopped sun-dried tomatoes
09 -
1 large shallot, minced finely
10 -
6 garlic cloves, minced
11 -
1 teaspoon of dried oregano
12 -
1/2 teaspoon of crushed red pepper flakes
13 -
2 tablespoons of tomato paste
14 -
1/2 cup of dry white wine
15 -
1/2 cup of heavy cream
16 -
1 tablespoon of balsamic vinegar
17 -
1 1/2 ounces of grated Parmigiano-Reggiano
18 -
Fresh basil, chopped (for garnish)
# Instructions:
01 -
Heat 2 cups of broth with salt. Add the rice, cover halfway, and cook for 15 minutes until it begins to soften.
02 -
In a mix of butter and oil, fry the seasoned chicken until it's golden, about 6 minutes each side. Set it aside to rest.
03 -
In the rest of the butter, cook the tomatoes, shallot, garlic, and spices. Mix in tomato paste, wine, and broth. Let it thicken before adding cream, balsamic vinegar, and cheese.
04 -
Blend the rice and sauce in a casserole dish. Place the chicken on top and bake at 350°F for 30 minutes. Sprinkle with basil and the remaining cheese before serving.
# Notes:
01 -
Use the browned bits left from cooking chicken for extra flavor.
02 -
Only partially cook the rice before baking.
03 -
Give the chicken time to rest before adding it to the dish.