BAKED CHICKEN & RICE
6 medium boneless, skinless chicken breasts
4 tablespoons Country Crock Light
House Seasoning
all purpose flour*
1/2 onion, chopped
2 teaspoons minced garlic
1 - 1/2 cups raw white rice
2 teaspoons chicken bouillon powder
3 cups water
Allow butter to melt while preparing chicken. Season both sides of chicken with House Seasoning and coat both sides in flour.
*Start with more flour than you'll need (makes it easier to coat) and measure the amount before and what is left after to determine
how much flour you need to add to the recipe builder. Brown both sides of chicken in butter; remove and set aside. Add the onion
and garlic to the hot pan adding a drizzle of oil if needed. Saute just a few minutes to start to soften then add the raw rice and stir
several minutes more until it starts to turn golden brown. Dissolve the bouillon in water, pour into the pan of rice and bring to a boil.
Pour rice with liquid into a sprayed 9 x 13 inch baking dish. Top with chicken and cover tightly with foil. Bake at 375 for about
30 minutes or until the liquid has absorbed and the rice and tender and fluffy. I check after the first 30 minutes. Makes 6 servings
of chicken and approximately 4 1/2 to 5 cups of cooked rice. Points for chicken will be determined by how much flour used and
points for rice will be determined by the size of the serving eaten. A one-half cup serving of cooked rice is 3 points on all plans.
YouTube Let's Cook Video
6 medium boneless, skinless chicken breasts
4 tablespoons Country Crock Light
House Seasoning
all purpose flour*
1/2 onion, chopped
2 teaspoons minced garlic
1 - 1/2 cups raw white rice
2 teaspoons chicken bouillon powder
3 cups water
Allow butter to melt while preparing chicken. Season both sides of chicken with House Seasoning and coat both sides in flour.
*Start with more flour than you'll need (makes it easier to coat) and measure the amount before and what is left after to determine
how much flour you need to add to the recipe builder. Brown both sides of chicken in butter; remove and set aside. Add the onion
and garlic to the hot pan adding a drizzle of oil if needed. Saute just a few minutes to start to soften then add the raw rice and stir
several minutes more until it starts to turn golden brown. Dissolve the bouillon in water, pour into the pan of rice and bring to a boil.
Pour rice with liquid into a sprayed 9 x 13 inch baking dish. Top with chicken and cover tightly with foil. Bake at 375 for about
30 minutes or until the liquid has absorbed and the rice and tender and fluffy. I check after the first 30 minutes. Makes 6 servings
of chicken and approximately 4 1/2 to 5 cups of cooked rice. Points for chicken will be determined by how much flour used and
points for rice will be determined by the size of the serving eaten. A one-half cup serving of cooked rice is 3 points on all plans.
YouTube Let's Cook Video