So, when I went home the other weekend, my parents gave me carte blanche at the grocery store. I made a rice stuffing for a red snapper; however, while both the snapper and the stuffing were tasty, they did not seem to “go together.” I thought, in fact, that the stuffing would work particularly well retrospectively with chicken. So, here’s a slightly fancy (but still affordable) spin on chicken and rice:
CHICKEN AND RICE:
- Chicken breasts
- Rice (I prefer brown/wild rice medleys, just don’t use white rice)
- White wine
- Gorgonzola, or another relatively-mild bleu cheese (the fewer veins the cheese has, the younger, and hence milder, it will be)
- Pecans, chopped
- Make the rice. In general, you want to start with 2 cups liquid for every cup of rice you’re cooking. To add flavor, I like to use 50% white wine and 50% water for the liquid. Last, I like to add about a tablespoon of butter to the pot.
- Let the rice cool. While it’s doing this, chop your pecans finely.
- Next, you have to prepare the chicken. The easiest (in terms of cleanup) way to do this is to channel your inner Dexter Morgan and cover everything in Saran wrap. You want to pound the chicken breasts until they are fairly thin.
- Season the breasts with salt and pepper. Take the pecans and the bleu cheese, mix them in the rice, and “plop” the three-ingredient combo on the chicken.
- Roll up the chicken, secure them with toothpicks if necessary, place them in a greased baking dish, and put the whole thing in a preheated 400* oven for 15-20 minutes.