How to make it

  • Basil Veggie Medley Rice:

  • In a large non-stick skillet, place two dashes of sweet basil, S&P, garlic, olive oil, and a dash of sweet white wine in skillet. Place on high until garlic starts to brown then lower heat to medium high.
  • Add onion and bell pepper, cover skillet. Stir occasionally until onions are clear.
  • Add tomatoes and broccoli, stir occasionally and return cover. Cook until broccoli is tender.
  • Add entire box of uncooked rice. The box should say to add 2 cups of water. Add the water with a little more wine, salt, pepper, and basil. Cover and stirring occasionally until the water evaporates.
  • Place in a casserole dish and set aside
  • Parmesan and Spinach Encrusted Chicken:

  • In a large mixing bowl: add corn meal, flour, cheese, 3 dashes of dip mix, and S&P to taste See Photo
  • In a smaller bowl: add milk
  • Place a quarter size amount of olive oil in non-stick skillet, heat oil on high heat
  • Dip chicken in milk then immediately dip into cheese mixture.
  • Place at most, three chicken breasts at one time in skillet. If you use chicken tenders, make sure not to crowd the pan.
  • You are going to sear the chicken first to give it a nice crust. Watch the chicken so that it doesn't burn on either side. Flip to get the crust on both sides.
  • Once you have a crust, turn down the heat to medium and cover. The convection will allow chicken to cook thoroughly. (this is why the chicken breasts need to be flattened or it will take a while to cook through).
  • Make sure to stir often. You may have to add oil periodically to keep the chicken from sticking.
  • Check thickest end of chicken to make sure it is not pink. If it is not, remove and place on top of rice veggie medley.
  • Enjoy!

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