|Ingredients:||1 or 2 Chicken Breast|
White or yellow rice
1 Can Stewed Tomatoes You can also add other veggies of your choice such as onions, mushrooms, peppers! Place them around the sides–but nothing on top of the chicken.
|Directions:||Prepare a piece of heavy or doubled foil by turning up the edges so that it will hold liquid. Open a can of stewed tomatoes (any kind, I like the type that has been cut up and spiced). Pour the contents onto the foil, make sure it doesn’t run off. Add white or yellow rice to the pile of tomato parts and juice that you just put into the foil. Add enough to soak up the juice, about twice the amount of liquid should be in the foil as the amount of rice. (The amount is similar to the cooking instruction for rice, twice the amount of juice as rice). Add one or two chicken breast to the top. BONELESS ONLY. If you use the breast with bones on it, the blood from the bones boil out the ends and make an ugly mess. Season the chicken and check to insure that no rice kernels is on top of the chicken meat. (If the rice kernels are on top of the meat, it stays raw underneath.) Seal the foil tightly to prevent the steam from escaping. Place on the top rack of your grill for about 30 minutes and it is done.|
Remove the foil and enjoy the taste and fragrance of the chicken breast with the blended flavors of rice and tomato.
|Notes:||This is a low fat, easy chicken recipe.|