Monday, September 29, 2014

Citrus Chicken with Garlic Wild Rice

Looking for a new way to cook chicken? Then you have to try this. This chicken is SO flavorful. It's a fun and healthy way to spice up your menu planning. 

Citrus Chicken with Garlic Wild Rice
Source: adapted from Rachael Ray
Serves: 2

2 boneless, skinless chicken breasts
1 packet of dry Italian dressing mix or Italian seasoning
1 orange
1 lemon
1 full head of garlic
1 cup wild rice blend (mine also had brown and white rice)
2 1/4 cups chicken stock
1 red onion

Heat oven to 425. Slice the very top "handle" end of the garlic bulb off to barely expose the tops of the garlic cloves. Place on a pice of aluminum foil, drizzle with olive oil and wrap. Place wrapped bulb in the oven. Cook for about an hour (you may need additional time) until the cloves are browned and squishy.

Slice chicken breasts horizontally in half to make 4 thinner pieces of chicken breast. Pound with a meat mallet until flat. Season with packet of Italian dressing mix on both sides. Grill chicken until cooked through. Remove to a plate. Grill citrus fruit. Squeeze citrus juice over cooked chicken and set aside. Let sit in juice for up to an hour before serving.

Next, place rice and stock in a pot. Squeeze cooked garlic paste into the pot and whisk to distribute. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cover. Simmer for about 30 minutes then fluff with a fork.

When rice is almost finished cooking, slice onion into 1/2" rings and grill. Serve chicken over rice with onion on top.

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