Italian Chicken Bake

Italian Chicken Bake

  • Servings: 6
  • Difficulty: easy
  • Print

So simple. So tasty. This is a family favourite in our house.

  • 120g block parmesan cheese, chopped
  • 2 chicken breasts
  • 2 onions, halved
  • 3 cloves garlic
  • 40g virgin olive oil
  • 2 tsp dried rosemary
  • 140g tomato paste
  • 3 tbs vegetable stock paste
  • ½ cup water
  • ½ cup white wine
  • 700g passata
  • 230g basmati rice
  • black pepper to taste
  1. Preheat oven to 180 degrees. Place parmesan in the thermal bowl. Mix on speed 18 until finely milled. Set aside.
  2. Pour 500ml water into the thermal bowl. Insert the internal steaming basket. Add chicken breasts. Run the STEAM program for 25 minutes. Discard water. Place 1 chicken breast in thermal bowl. EXPERT / 5 seconds / speed 12 / 0 degrees / cap ON. Remove shredded chicken to a large mixing bowl and repeat with remaining chicken. Remove and set aside.
  3. Without cleaning the thermal bowl, add onions and garlic. EXPERT / 30 seconds / speed 13 / 0 degrees / cap ON. Scrape down the sides.
  4. Add oil. EXPERT / 6 minutes / speed 3 / 120 degrees / cap OFF.
  5. Add rosemary, tomato paste, vegetable stock paste, water, wine, passata, rice and black pepper. EXPERT / 10 minutes / speed 3 / 110 degrees / cap ON.
  6. Spread chicken over the base of a baking dish. Pour over tomato mixture. Sprinkle with parmesan and bake for 30 minutes until rice is cooked and parmesan is golden.
Credit: www.mycookexpert.com.au

One Reply to “Italian Chicken Bake”

  1. Embarrassingly, I’ve owned my MCE for two years and not cooked much more than baby puree, steamed rice and boiled eggs. Tonight, I’m trying your Italian Chicken Bake. Thank you for sharing these free recipes. Your instructions are so clear and precise and I can’t wait to try more and purchase your cookbooks. Best wishes on your continued success!

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