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2010-10-15Baked Chicken and Rice: Frozen Green Beans with Almonds, Rice with Toasted Pilaf, Ricotta, Milk, Skinned, Boned Chicken Breast Halves, Paprika, Salt, Ground Black Pepper
Baked Chicken and Rice featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Baked Chicken and Rice

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  • 8 oz. Frozen Green Beans with Almonds, thawed
  • 6 oz. Rice with Toasted Pilaf
  • 15 oz. Sorrento® Ricotta
  • 3/4 cup Milk
  • 6 Skinned, Boned Chicken Breast Halves
  • 1/2 tsp Paprika
  • Salt, to taste
  • Ground Black Pepper, to taste


In a lightly greased 2-quart oblong baking dish, combine green beans and rice. Combine ricotta cheese and milk; stir until smooth. Add rice to mixture and blend well. Place chicken breasts between two pieces of heavy-duty plastic wrap. Pound with flat side of a meat mallet to flatten slightly. Arrange chicken over rice mixture; sprinkle with paprika, salt and pepper. Cover and bake at 375°F for 45-55 minutes or until chicken is done and rice is tender.


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