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Baked Chicken and Rice
- 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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