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Prep Time: 15 Minutes Cook Time: 85 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Chicken breasts with a quick and great sauce over rice. Ingredients:
1 (14 ounce) jar chunky pasta sauce |
1 (16 ounce) jar mild picante sauce |
1 (10 ounce) can whole tomatoes |
1 (6 ounce) can tomato paste |
1/3 cup grated parmesan cheese |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
1 tablespoon dried parsley |
cayenne pepper to taste |
salt and pepper to taste |
6 skinless, boneless chicken breast halves |
1 1/2 cups uncooked white rice |
3 cups water |
Directions:
1. In a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and Parmesan cheese. Season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
2. Place the chicken in a separate pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
3. Transfer chicken to the pot with the sauce mixture. Cover, and cook on low 1 hour.
4. In a separate pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve the chicken and sauce over the cooked rice.
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