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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Cooking doesn't get much easier than this tasty recipe submitted by Teresa Stough of Augusta, Georgia. An aluminum foil boat holds a chicken breast, rice, veggies and seasonings for baking. There's little cleanup and no leftovers. Ingredients:
2 tablespoons uncooked instant rice |
1 bone-in chicken breast half |
1/4 cup sliced carrot |
2 onion slices, separated into rings |
1/4 cup julienned green and sweet red pepper |
1 tablespoon water |
1 tablespoon worcestershire sauce |
2 to 3 teaspoons soy sauce |
1 tablespoon butter |
Directions:
1. Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly.
2. Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 1 serving.
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