Solo Chicken Breast And Wild Rice Recipes

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WILD RICE CHICKEN BAKE

I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5



Wild Rice Chicken Bake image

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Nutrition Facts :

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

SOLO BAKED CHICKEN BREAST AND LEMON RICE

This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories     Chicken Breast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 6



Solo Baked Chicken Breast and Lemon Rice image

Steps:

  • Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
  • Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
  • Other herbs such as dill, or oregano could be used instead.
  • Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
  • Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
  • Salt and pepper to taste.

1 boneless skinless chicken breast (5 to 6 ounce)
1 lemon
2 tablespoons butter, melted
1 teaspoon basil
1/3 cup rice, un-cooked
2/3 cup white wine or 2/3 cup vermouth

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