Roasted Chicken Breast with Dried Tomatoes & Olive Oil + Creamy Herb Rice

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup sun-dried tomatoes, chopped
• ½ tsp dried oregano
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chicken broth
• 2 tbsp butter
• 1 cup basmati rice
• 2 cups chicken broth
• 1 tbsp butter
• ½ cup heavy cream
• ¼ cup Parmesan cheese, grated
• 1 tsp dried basil
• Heat the 3.5L sauté pan over medium heat and add olive oil.
• Season the chicken breasts with salt, pepper, paprika, and oregano.
• Sear for 4-5 minutes per side until golden brown.
• Add garlic, sun-dried tomatoes, chicken broth, and butter. Simmer for 5 minutes, then cover and cook on low for another 10 minutes.
• In the 2L saucepan, bring chicken broth to a boil.
• Add rice, reduce heat, cover, and cook for 15 minutes.
• Stir in butter, heavy cream, Parmesan, basil, salt, and pepper.
• Simmer for 5 minutes until creamy.
• Plate the chicken over the creamy herb rice, drizzle with pan juices, and serve warm.
• Enjoy!