Recipe: Sundried tomato chicken dish with brown rice

After I’d used up my 5kg of tomatoes, making sun-dried tomatoes, I thought it would be a good idea to find some recipes to use them in! I came across this recipe and adapted it a bit, it was so tasty!

You’ll need:

  • 2 chicken breasts
  • 1 Tbsp olive oil
  • 4 tsp crushed garlic
  • ½ c sun-dried tomatoes
  • ½ tsp chilli (avoid this if you don’t want a ‘kick’ to it)
  • ½ c white wine
  • 1 c chicken stock
  • ¼ – ½ c coconut milk
  • 1-2 Tbsp chopped basil

Instructions:

NB: I would recommend getting all the ingredients measured out and ready to go, before making a start on the cooking!

  1. Get brown rice underway (it can take a while)
  2. Lightly cook the chicken in olive oil (doesn’t matter if it doesn’t cook all the way through – it’ll cook some more later)
  3. Set chicken aside
  4. Put chilli, garlic and tomatoes in frypan, cook for a minute
  5. Add chicken stock and bring to boil
  6. Add wine and bring to boil
  7. Return chicken to frypan and simmer on a low heat for 5 minutes
  8. Add Coconut milk and basil in and simmer on a low heat for 5 minutes
  9. Once the rice is complete, serve up with some extra basil on top.

Recipe: Sundried tomato chicken dish with brown rice

Recipe: Sundried tomato chicken dish with brown rice

Recipe: Sundried tomato chicken dish with brown rice

Recipe: Sundried tomato chicken dish with brown rice

Recipe: Sundried tomato chicken dish with brown rice

Recipe: Sundried tomato chicken dish with brown rice

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