This dish is perfect for a lunch special dinner where you want to impress. It is healthy, with a Mediterranean touch.
You will need 4 Skinless, boneless chicken breasts, 1 box of chicken-flavored rice, 1 tablespoon of olive oil, chopped 1 1/2 tablespoons shallots, 1/2 cup finely chopped sun dried tomatoes, 1/2 cup another 1/2 cup toasted almonds freshly grated Parmesan cheese, 1/2 cup prepared basil pesto saucepepper and garlic salt to taste.
Cut chicken breasts into strips boneless. Strips of chicken with garlic salt and pepper for the season. Set aside.
Cook rice according to package instructions.
Meanwhile, in a heavy skillet, heat oil over medium high heat. Saute chicken strips until golden brown and clear juices. Put the chicken cooked in a pan and keep warm.
Add the chopped shallots to the pan and saute until anti-aliasing. Add the tomatoes dried sun and almonds. Return chicken to the saucepan and add rice. It shakes the pesto and Parmesan cheese sauce.
Makes 4 servings.
Bonus recipe: easy Salsa Gazpacho
To make this dish should: 2 large cucumbers – peeled and head of series, 1 jar of salsa – Division in two, desgrasada chicken broth lower sodium, crumbled feta cheese cocktail of sodium low juice from vegetables, chopped fresh tomato and fresh basil leaves.
Chop 2 cucumbers in small pieces.
Put half of cucumbers, 1/2 jar of sauce, 1 cup of chicken broth and 1/2 cup juice of vegetables cocktail in a blender or food processor. Blend until smooth.
In a medium-sized bowl, combine remaining cucumber and sauce jar 1/2; shake this combined mixture. Cover and refrigerate up to 24 hours before serving.
Ladle soup 6 individual bowls and top off with crumbled feta cheese. Garnish with fresh tomato and basil.