4 skinless, boneless chicken breast halves
1/2 cup dry rice
1 (4 ounce) can tomato paste
1 (4 ounce) can tomato paste with onion
3/4 cup vegetable oil
salt and pepper to taste
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a resealable plastic bag. Turn bag occasionally to prevent sticking, and tie edge of bag closed. Bring to a rolling rolling boil.
Reduce heat to medium-low, and gradually stir in rice, tomato paste, tomato paste with onion, oil, salt and pepper. Reduce heat to medium-low, and whisk in cheese until well blended.
Press inside of plastic bag to seal. Bake in preheated oven for about 30 minutes, or until chicken is cooked through and tender, turning once with tongs. Remove from oven, and let cool on wire rack for 10 minutes, or until juices run clear.
I should add more garlic salt, I had some rough guylty left over in the fridge so added a teaspoon of garlic powder and pulled the seasoning in after adding the cheese. Cheese was very well done and will go perfectly with soup. I plan on making this again soon.
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