| Chicken, Rice and Everything Nice |
Recipe Type: Entree
- 1 Tablespoon Olive Oil
- 4 – 6 oz Fresh Split Chicken Breast
- Kosher Salt and Pepper
- 3 Cups College Inn Chicken Broth
- 1 1/2 Cups White Rice
- 2 Cloves Garlic, Chopped
- 1 Bunch Spinach (Remove Thick Stems), Chopped Coarsely
- 1/2 Cup Fresh Basil Leaves, Torn
- Place a large skillet with oil over medium high heat. Season the chicken with salt and pepper.
- Cook the chicken until it is golden, which should take about 3-4 minutes per side. Transfer to plate.
- Add the broth, rice and garlic to the skillet. Season with salt and pepper. Bring to a boil.
- Bring the chicken back to the pan and nestle into the rice. Reduce heat to low. Cover. Let it continue to simmer until the chicken is cooked through and rice is tender (roughly 15 minutes – Check internal temperature of chicken to make sure it is done).
- Take out the chicken and transfer to plates. Add spinach and basil to the rice in the skillet. Stir until the spinach is slightly wilted.
- Transfer rice mixture to the plates with the chicken and serve.
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