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Italian Chicken and Rice Recipe

"I combined the best of three favorite recipes to come up with this tender and tasty chicken-rice combination," writes Cathee Bethel of Lebannon, Oregon. "It's my family's favorite way to eat chicken."

This recipe is:

Diabetic Friendly

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Italian Chicken and Rice Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

2/3 cup biscuit/baking mix
1/3 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon paprika
1 can (5 ounces) evaporated milk, divided
6 boneless skinless chicken breast halves
2 cups boiling water
2 cups uncooked instant rice
1 teaspoon salt, optional
2 tablespoons butter, melted

Directions

In a shallow bowl, combine the first four ingredients. Place 1/3 cup milk in another bowl. Dip chicken in milk, then coat with the cheese mixture.
In a greased 13-in. x 9-in. baking dish, combine the water, rice, salt if desired and remaining milk. Top with chicken. Drizzle with butter.
Bake, uncovered, at 425° for 25-30 minutes or until the rice is tender and a meat thermometer reads 170°:. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with evaporated skim milk and margarine and without salt) equals 288 calories, 410 mg sodium, 78 mg cholesterol, 14 gm carbohydrate, 32 gm protein, 11 gm fat. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Italian Chicken and Rice in Quick Cooking November/December 1998, p22