Ingredients
-
1/4
-
2
-
2
-
2
-
1
-
1
-
8
-
1 1/2
-
1
-
1
-
2
-
1
-
2
-
-
Directions
Country French Chicken Bake, From Betty Crocker The 300 Calorie Cookbook It’s currently in the oven and smelling so good , used already made brown rice to make this quick and easy (so did not add the water) It was a great weeknight meal I followed other reviewers and halved the herbes Next time I will also try doubling the lemon We especially loved the veggies in this Served 4 for us , We absolutely loved this dish, but I made a couple of adjustments 2 tablespoons of the Herbs de Provence would have been overpowering for us, so I cut it back to 1 tablespoon It was still highly seasoned, but quite delicious! I took other reviewers advice and cut the boiling water to 1 1/2 cups This cooked up all the water, and the rice was done after 55 minutes cooking time Thanks Boomette, for a dish I will gladly make again, and for company as well! ZWT8
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Steps
|
1
Done
|
In Shallow Glass or Plastic Dish or Resealable Food-Storage Plastic Bag, Mix Tomatoes, Herbes De Provence, Oil, Lemon Juice, Garlic and 1/2 Teaspoon of the Salt. Add Chicken and Mushrooms; Seal Bag. Turn to Coat Chicken and Mushrooms in Marinade. Refrigerate at Least 2 Hours but No Longer Than 24 Hours. |
|
2
Done
|
Heat Oven to 375f Spray a 13x9-Inch (3-Quart) Glass Baking Dish With Cooking Spray. |
|
3
Done
|
Place Rice, Carrot and Remaining 1/2 Teaspoon Salt in Baking Dish; Stir in Boiling Water. Place Chicken, Mushrooms and Marinade Evenly Over Rice Mixture. |
|
4
Done
|
Cover With Foil. Bake 50 to 60 Minutes or Until Liquid Is Absorbed and Juice of Chicken Is Clear When Thickest Part Is Cut to Bone (180f). Sprinkle With Parsley and Lemon Peel. |
|
5
Done
|
Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2. |
