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Simple Rules for Savvy Cooking

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Greek Chicken and Rice

(Family Features) - There's nothing that says family cooking quite like a fragrant casserole served straight from the oven. To make sure recipes - like this Greek Chicken and Rice - are cooked with care, the Pyrex® brand has teamed up with Editor-In-Chief of Semi-Homemade Magazine and Food Network star Sandra Lee to offer at-home chefs a few easy rules to uncomplicate your kitchen.

"I'm pleased to work with the Pyrex brand to share these 4 Simple Rules. I've been a fan of Pyrex products for many years - using them in my own kitchen," said Lee. "The 4 Simple Rules are easy to follow and incorporate into your everyday cooking lifestyle."

  1. Always place hot glass bakeware on a dry, cloth potholder or towel. Never place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.

  2. Never put glass bakeware directly on a burner or under a broiler.

  3. Always allow the oven to fully preheat before placing glass bakeware in the oven.

  4. Always cover the bottom of the dish with liquid before cooking meat or vegetables.

Visit www.pyrexware.com for savvy cooking tips and more recipes from Sandra Lee.

Greek Chicken and Rice

  • 4 6-ounce boneless, skinless chicken breasts, trimmed of fat
  • 2 teaspoons Greek seasoning
  • 1 teaspoon garlic salt
  • Nonstick cooking spray
  • 1 can (14-ounces) petite diced tomatoes with garlic and olive oil, drained
  • 1 can (13.75-ounces) artichoke quarters, drained and rinsed
  • 1 box (10-ounces) frozen chopped spinach, cooked and well drained
  • 1 cup converted rice
  • 1 cup frozen onions
  • 2 tablespoons lemon juice
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup pitted kalamata olives
  • 1 package (4-ounces) crumbled feta with garlic and herbs

    1. Preheat oven to 375°F.
    2. Season chicken breasts with Greek seasoning and garlic salt. Spray a large skillet with cooking spray; add chicken. Cook chicken for 4 to 6 minutes or until browned, turning once. Set aside.
    3. In a large bowl, combine tomatoes, artichokes, spinach, uncooked rice, onions, and lemon juice.
    4. Transfer to a 3-quart (9 x 13) Pyrex baking dish (Note: cover the bottom of the dish with chicken broth before adding rice mixture). Push chicken breasts down into the rice mixture.
    5. Pour broth over top of chicken; top with olives and sprinkle with feta. Cover with aluminum foil and bake in preheated oven for 40 to 45 minutes.
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Preparation Time
25 minutes

Bake Time
40 minutes

Makes 4 servings
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SOURCE: World Kitchen

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