What you need:
5 Split Chicken Breast on the bone (with Skin)
1 2/3 cups white rice (uncooked)
1 can (15 oz) Chicken Broth
3 TBSP Parmesan Cheese
2 TBSP Butter
1/2 tsp Parsley
1/4 tsp Garlic Powder
1/4 tsp Salt
1/8 tsp Black Pepper
1 can (10 oz) Cream of Mushroom Soup
1 tsp Dried Rosemary leaves
How you do it:
Preheat oven to 380*
In a bowl rinse Rice leave rice wet then add
Melted butter, Parmesan, Garlic powder, Pepper, Salt
Parsley and 2/3 cup of Chicken broth
Create pockets under the skin of the chicken breast
Fill pockets with rice mixture and place chicken in a baking pan
With a sharp knife make a small split in the top of the rice pocket
In a bowl mix Cream of Mushroom, Rosemary and the remaining chicken broth
Pour mushroom mix over the chicken.
Cover with tin foil
Bake for 1 1/2 hours, then remove foil and bake another 1/2 hour to brown skin.
Use pan drippings to make gravy
Why it's so good:
The chicken is tender and juicy, the gravy is smooth and velvety. The rice is steamed inside the chicken infusing it with flavor. Serve hot with gravy on a bed of corn. I made this dinner to feed five spending only about $15 dollars at the store buying 3 cans of corn, a can of cream of mushroom, a can of chicken broth, chicken and rice. Cheap, easy, impressive and delicious. Perfect fare for a dinner party.
Enjoy and Mangia Tutto!
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