Well, as thouse who follow my twitter account already know, I have put the dutcho ovens away for the year. However, shortly after I put them away, I pulled them out again. Last Wednesday my daughter’s school held Parent Teacher Conference. And to show our teacher appreciation for the extra long hours, our School Parent’s Organization provide dinner for the teachers on that day.
Last year my wife made a delicious Chicken Corn Chowder. And this year, I thought that it would be a good excuse to use the Dutch Ovens one last time. So, I pulled them out of storage.
For this recipe, I decided that we would try one of our families favorite oven recipes in the oven. It’s pretty simple.
4 chicken breast halves
4 Tbsp of butter
1 Tbsp of basil
1 Package of Chicken Flavor Rice and Past Mix
2 Cups water
1 Medium Tomato (sliced)
1 Cup shredded mozzarella cheese
Brown the chicken with in the butter. Coat the chicken with Basil.
Saute the rice pasta mix in the the remaining fat until the pasta is brown. Then add chicken and water.
Cook in 350 degree dutch oven until rice is tender (approx. 1 hour). I recommend that more heat is on the bottom for this recipe. Then add sliced tomatoes and shredded cheese to the top of mix until cheese is melted (approx. 5 minutes).
For this time cooking it we used Zatarans Chick Flavored rice for this recipe, and it tasted different than usual. I think it was because the rice is different than the brand that we usually use (store brand).
Also, the chicken started out partly frozen, so it ended up being very dry. However, it was delicious, and I can’t wait to try it in a dutch oven again, when I have a little more time.