2 pounds skinless, boneless chicken breast halves
2 (16 ounce) cans sliced mushrooms, drained
1 (15 ounce) can cannellini beans, undrained
4 cups cooked rice
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
4 ounces tomato paste
3 1/4 cups water
1/2 cup water
Place chicken into a large, microwave-safe dish. Cover and microwave for 5 minutes on High or 30 seconds on Low.
Once the chicken has been microwaved for 15 minutes, remove from dish and let cool.
In a medium saucepan cover rice and stir in beans. Bring to a boil and reduce heat to medium-low. Cover and simmer for 20 minutes.
Heat tomato paste in a small saucepan and bring to a boil. Let heat through and pour over the chicken in the dish.
Bring water to a boil, reduce heat to medium-low, and simmer covered for 10 minutes.
Stir in tomato sauce, rice and vinegar. Cook, stirring, for 5 minutes, then add water and simmer for 5 minutes.
Cover and simmer uncovered for 2 more minutes. Turn chicken over, remove from foil and set aside.
Remove foil and slice chicken breast halves horizontally across grain into 1/2 inch strips. Remove skin, bones and juices. Pour tomato paste over breasts, leaving some sticking on the edges. Place breasts on foil-lined baking sheets.
Bake uncovered for 20 to 25 minutes in the preheated oven, or until chicken breasts are cooked through and juices run clear. Allow breasts to cool completely on baking sheets.
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