3 rashers skin from chicken breast halves
1 teaspoon olive oil
2 onions, chopped
1 clove garlic, crushed
1 small red onion, finely chopped
1 1/4 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons chicken bouillon granules, warmed
1 (15 ounce) can chicken broth
2 1/2 cups water
1 teaspoon salt, divided
1 teaspoon French granules, divided
1 teaspoon dried basil
1 teaspoon garlic powder, divided
1 teaspoon paprika
1 teaspoon dried oregano
2 egg whites
Heat the oil in a large skillet over medium heat. Saute chicken for 10 minutes, turning once.
Remove chicken strips from pan and set aside. Heat olive oil in a large skillet over medium heat. Stir chicken into pan. Heat the onions and garlic into the skillet, and fry, stirring frequently, for about 20 minutes; stirring constantly, until chicken is cooked through.
Add rosemary, sage, chicken bouillon, chicken broth, 1/2 cup water, 1 teaspoon salt, 2 tablespoons french granules, 1 teaspoon garlic powder, 2 egg whites. Bring a high heat to a low simmer and cook uncovered for about 20 minutes.
Stir egg whites into skillet and brown the chicken on all sides. Serve warm with crushed pineapple and rosemary.
I enjoyed this easy, healthy dinner. I reduced my rice to 3 cups, added chicken and made the recipe as printed. My family had it for dinner and I only used 2 cups of rice. It turned out great! I put the ground Beef in the rice and chicken as well and added the cheese at the end. I did this one before I realized I had no Chicken n I didn't have 8 cups of Chicken broth in my slow cooker. My chicken was very dry. I ended up adding 4 cups of fresh Chicken and Broth to meet my revised * time* setting. I only used 2 Red Bell Peppers, 1 Yellow Bell Pepper and 1 Sweet Potato. The Chicken was good and moist. My husband gave it a thumbs up. My only complaint is that 3/4 of the recipe was left over. I would have liked more Soup.
Started out right where it should have, I had to modify it a bit because I put in pieces of celery, carrots and chicken thighs, and then cut them up into small bite-sized pieces, rather than cubes. Although the chicken was good I think it should have been a little more like Italian & Greek chicken and so...I had to adjust the recipe a bit because I didn't have the chicken stock to keep it going. Also, I had to use 2 cans of chicken stock, rather than 2 cups. Aside from that I really enjoyed it & would definitely make it again.
I have made chicken dishes for years and this one is just as familiar. I throw all ingredients in a crockpot and watch it cook. I mix 1/2 cup chicken broth with 1 cup rice and sautee it in a tablespoon or so of the oil. I then add the other 1/2 cups and mix it all together. When everything is incorporated, I add my choice of salsa, dressing or butter. It really depends on what is on my plate, but this is a quick and tasty meal.