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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to. Ingredients:
1 cup uncooked rice |
2 cups water |
1/4 cup garlic powder |
1/4 cup onion powder |
1/2 tablespoon salt |
1/2 tablespoon black pepper |
3 tablespoons butter |
1/2 medium onion (chopped) |
15 baby carrots |
2 tablespoons butter |
2 boneless chicken breasts |
3 tablespoons butter |
1/4 cup basil pesto (classico traditional basil pesto) |
1/2 cup feta cheese with dried basil and tomato |
salt & pepper |
Directions:
1. bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
2. Add 1 c rice and half medium onion chopped
3. Bring to boil cover and simmer 20 minutes.
4. Steam carrots seasoning with salt and pepper and dotting with butter.
5. Brown Chicken breasts in hot skillet with 3 T butter.
6. Salt and Pepper both sides of chicken.
7. add onions and cook til chicken is done and onions are transluscent.
8. stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
9. remove from heat and slice into strips.
10. make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
11. garnish the mound with onions and feta.
12. Enjoy!
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