Sunday Chicken & Rice
Serves: 2 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Crunchy Coated Chicken:
6 boneless chicken tenders, thawed
1 cup PLAIN breadcrumbs
1 packet dry onion soup mix
1 teaspoon dried parsley
1 cup milk
3-5 tablespoons extra virgin olive oil
Rice Side Dish:
2 cups frozen brown rice (I get mine at Trader Joe's)
1 cup fresh or frozen broccoli
2 large carrots, peeled & diced into small chunks
1 small onion, diced
1/2 cup chicken broth
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
In a pie dish or casserole dish, mix dry onion soup packet, bread crumbs, and parsley. Mix well. (Lick your finger and have a taste - if it seems a bit salty, add a little more breadcrumbs to the mixture). Pour milk into a small flat Tupperware or bowl and set to the left of breadcrumb mixture.
In a medium / large frying pan, heat 3 tablespoons olive oil over medium heat. Take each chicken tender and dip both sides into milk and then into breadcrumb mixture, coating each side well. Place each coated chicken tender into frying pan. It should sizzle, if not, turn up the temp a little bit. Cook 3-5 minutes on each side or until done, adding a little more olive oil into pan if it gets dried up. (I had to add about 1/2 tablespoon twice during cooking).
Meanwhile, cook the rice side dish. Heat 1 tablespoon olive oil over medium heat in a large frying pan. Add broccoli, carrots, and onion, sauteing 3-4 minutes. Add rice and pour chicken broth over. Stir mixture well and cook until rice is no longer frozen and chicken broth mixture is all soaked up. Add salt & pepper to taste. Serve with chicken and enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Crunchy Coated Chicken:
6 boneless chicken tenders, thawed
1 cup PLAIN breadcrumbs
1 packet dry onion soup mix
1 teaspoon dried parsley
1 cup milk
3-5 tablespoons extra virgin olive oil
Rice Side Dish:
2 cups frozen brown rice (I get mine at Trader Joe's)
1 cup fresh or frozen broccoli
2 large carrots, peeled & diced into small chunks
1 small onion, diced
1/2 cup chicken broth
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
In a pie dish or casserole dish, mix dry onion soup packet, bread crumbs, and parsley. Mix well. (Lick your finger and have a taste - if it seems a bit salty, add a little more breadcrumbs to the mixture). Pour milk into a small flat Tupperware or bowl and set to the left of breadcrumb mixture.
In a medium / large frying pan, heat 3 tablespoons olive oil over medium heat. Take each chicken tender and dip both sides into milk and then into breadcrumb mixture, coating each side well. Place each coated chicken tender into frying pan. It should sizzle, if not, turn up the temp a little bit. Cook 3-5 minutes on each side or until done, adding a little more olive oil into pan if it gets dried up. (I had to add about 1/2 tablespoon twice during cooking).
Meanwhile, cook the rice side dish. Heat 1 tablespoon olive oil over medium heat in a large frying pan. Add broccoli, carrots, and onion, sauteing 3-4 minutes. Add rice and pour chicken broth over. Stir mixture well and cook until rice is no longer frozen and chicken broth mixture is all soaked up. Add salt & pepper to taste. Serve with chicken and enjoy!
