Tomato-Basil Chicken with Rice Pilaf
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Tomato-Basil Chicken with Rice Pilaf
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Tomato-Basil Chicken and Cashew Rice Pilaf - an impressive Italian recipe that my whole family loves. The flavors blend together and the sweet tomatoes go well with the savory rice.
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Ingredients
CHICKEN
- 1 1 Tablespoon butter
- 1/2 1/2 cup finely chopped onion
- 1 1 clove garlic minced
- 1 1 (14.5 ounce) can Italian seasoned diced tomatoes
- 1/2 1/2 cup heavy whipping cream
- 1/4 1/4 cup julienned fresh basil leaves
- 1/2 1/2 teaspoon salt
- 1/2 1/2 teaspoon freshly ground pepper
- 4 4 boneless skinless chicken breast halves
CASHEW RICE PILAF:
- ¼ ¼ cup butter
- ⅓ ⅓ finely chopped onion
- 1 1 cup uncooked long grain rice
- 2 2 cups chicken broth
- ½ ½ teaspoon salt
- ½ ½ cup cashews, measured then chopped
- 1/4 1/4 cup chopped parsley
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Instructions
- Preheat oven to 450 degrees.
- For the chicken: Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-7 minutes. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes.
- Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 minutes or until chicken is done. While chicken is cooking make the rice.
- For the rice pilaf: In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Bring to a boil. Cover, then reduce heat to a simmer 15-20 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley. Serve with chicken on top.
Notes
- Source: slightly adapted from my friend Steph Jensen
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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