1 1/2 cups water
1/2 cup uncooked instant rice
1 egg
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon dried basil
1 tablespoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1 cup plain nonfat yogurt
2 tablespoons apple cider vinegar
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring water and rice to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in egg, oil, salt, basil, oregano, rosemary, marjoram, yogurt and vinegar. Cook over medium heat until thickened. Cool until set.
Place chicken in dish and rotate each breast while cooking. Combine the rice, egg, vegetable oil, and salt; mix together. Place chicken back in prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 minutes, turning once. Remove chicken from pan. Cook on chicken rack for 10 to 15 minutes, or until no longer pink.
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