4 skinless, boneless chicken breast halves
1 onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
1 cup cooked rice
1 (12 fluid ounce) can or bottle chicken broth
2 (8 ounce) cans chicken broth
1/2 cup water
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill weed
2 teaspoons dried tomato paste
2 tablespoons soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried marjoram
Place chicken in an 8x8 inch casserole dish. Layer with onion, bell pepper, tomato, rice, broth, chicken broth, water, salt, salt, oil, garlic, oregano, basil, marjoram and basil.
Bake uncovered at 350 degrees for 45 minutes or until chicken is cooked through and juices run clear. Pour chicken stock over all and bake for 10 to 15 more minutes. Reduce heat to medium low and simmer for 2 hours, or until chicken is cooked through and juices run clear.
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