The same day I made that amazing Chocolate Mousse I also made this yummy Italian Chicken for dinner. This recipe came from Alicia’s Recipes, so I am entering into the Cooking with Alicia & Annie blog event. Hope to see some more of you entering!
This was a really good recipe. I think the only thing I would change next time is to make some spaghetti sauce from scratch instead of just using plain tomato sauce seasoned with herbs. While that was still good, that’s a very strong tomato flavor and I prefer it my way ;)
2 tablespoons margarine
2 teaspoons instant chicken bouillon
1 ( 40z. ) can mushroom pieces
1/4 teaspoons garlic powder
1 tablespoon minced onion
3/4 cup long grain rice
1 fryer, cut into pieces (I used boneless, skinless breasts)
1 ( 15 ounce ) tomato sauce (next time I’ll just make some pasta sauce, but this was still good)
1 teaspoon basil
1 teaspoon oregano
8 oz. Mozzarella
Heat oven to 350 degrees. Grease 7″x11″x2″ glass pan (I used a 13x9x2 metal pan) with 1 teaspoon margarine . Pour 2 cups boiling water into pan and add 1 tablespoon margarine. Add chicken bouillon, mushrooms with juice, garlic powder, minced onion and rice. Stir and mix until evenly spread. Place chicken ( skin side up ) on top of rice mixture. Combine tomato sauce, basil and oregano. Spoon over chicken. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Remove foil and place slices of cheese over chicken and rice. Bake 15 more minutes.