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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 cups instant rice |
6 (4 ounce) boneless skinless chicken breast halves |
1 medium zucchini, cut into 1/4 inch slices |
1 large red bell pepper, cut into 1/4 inch slices |
1/2 cup dijon mustard |
1/2 cup dry white wine or 1/2 cup reduced-sodium chicken broth |
1 cup unseasoned breadcrumbs |
1/2 cup grated parmesan cheese |
2 tablespoons dried tarragon leaves |
salt and pepper, to taste |
Directions:
1. Spread uncooked rice in lightly greased 13 x 9-inch baking pan.
2. Place chicken breasts on top of rice.
3. Arrange zucchini and bell pepper on top of chicken.
4. Mix mustard, wine, and water in small bowl until smooth; pour over vegetables and chicken.
5. Combine remaining ingredients, except salt and pepper; sprinkle evenly over entire dish.
6. Bake, covered, at 350 degrees 20 minutes; uncover and bake until rice and chicken are tender and liquid is absorbed, about 25 minutes longer.
7. Sprinkle lightly with salt and pepper.
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