Solo Baked Chicken Breast and Lemon Rice

4.5(14)

This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport.

by Bill Hilbrich·published 1999-12-16

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Chicken Breast

Servings

1 serving(s)

Total time

50 min

prep 15 min

Calories / serving

719 kcal

Ingredients (6)

serves

1 boneless skinless chicken breast (5 to 6 ounce)chicken
1 lemonlemon
2 tablespoons butter, meltedbutter
1 teaspoon basilbasil
1/3 cup rice, un-cooked
2/3 cup white wine or 2/3 cup vermouthvermouth

Instructions (6 steps)

01Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
02Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
03Other herbs such as dill, or oregano could be used instead.
04Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
05Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).

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Rich recipe — supports nutrition-aware planning.