- 8
Ingredients
- CHEDDAR MIXTURE:
- ZUCCHINI MIXTURE;
- 1 1/4 C chicken broth
- 2/3 C chopped zucchini (2 1/LB0
- 1 C diced onion
- 1/2 C water
- 2 cloves garlic, minced
- 3 lg. eggs, beaten
- 1 1/4 C shredded sharp cheddar cheese
- (5-oz)
- 3/4 C sour cream
- 1/2 C milk
- 1/2 C milk
- 1/2 C shredded parmesan cheese, divided
- 1 tsp dried italian seasoning
- 1 tsp kosher salt
- 1 tsp tabasco sauce
- 1/4 tsp gr. black pepper
- 1 TBL olive oil
- 8 boneless, skinless chicken thighs
- kosher salt & black pepper
Preparation
Step 1
preheat oven to 350
coat 9x13" baking dish w/ nonstick spray
bring broth to boil in sm. saucepan over
high heat
add rice, cover & reduce heat to low
simmer until liquid is absorbed - 20 min
combine zucchini, onion, water & garlic
in lg. saucepan
cook, stirring occasionally, over med
heat until zucchini is tender
abt. 20 min
drain & lightly mast zucchini mixture
stir togeth eggs, cheddar, sour cream,
milk, 1/4C parmesan, 1/4 C bread
crumbs, italian seasoning, 1 tsp
salt, tabasco & 1/4 tsp pepper in
lg. bowl
add cooked rice along w/ zucchini mix.
to cheddar mix. in bowl
spoon combined mixture into prepared
baking dish
heat oil in lg. skillet over med-high
heat
season chicken w/ S & P
add chicken to skillet
saute until golden brown, 3-5 min on
each side
arrange chicken on rice mix. in baking
dish
combine remaining 1/4 C parmesan &
remaining 1/4 C bread crumbs
sprinkle over chicken & rice in baking
dish
bake chicken & rice until bubbly - abt
30 min
chicken is done when it reaches 165
when tested w/ an instant-read
thermo