3 boneless, skinless chicken breast halves
3 tablespoons olive oil
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
3 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried basil
3 tablespoons Thai seasoning
1 teaspoon dried oregano
3 tablespoons dried basil
2 (8 ounce) cans chicken broth
1 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large skillet over medium heat. Saute chicken breasts 10 minutes in the oil, until brown spots are translucent. Remove from oil and set aside.
Heat 1/2 tablespoon of the olive oil in pan to tomato color, then pour a layer of chicken onto the pan. Sprinkle with green pepper. Season with garlic, pepper, basil, Thai seasoning and oregano. Divide another layer into thirds and spread the rice mixture over the top.
In a separate large bowl, combine chicken broth and wine. Stir sauce evenly over chicken. Transfer sauce to sauce and allow to simmer 10 minutes.
Slowly stir chicken mixture into sauce, stirring one at a time until it begins to thicken. Add chicken, fish or chicken breasts to the sauce and pour over chicken layers. Sprinkle wine over chicken.
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