Lemon-Herb Chicken & Rice Bake

This dish was an experiment, which resulted in a flavorful success. The chicken breasts turned out very moist and perfectly seasoned, and the rice was just right with a light lemon flavor.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts, pounded to 1/2-inch thickness
• 2  tablespoons butter, melted
• 1  cup white rice, uncooked
• 1⁄2 cup chicken broth
• 1⁄2 cup dry white wine
• 1  tablespoon lemon juice
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon salt (or to taste)
• 1⁄8 teaspoon black pepper, freshly ground (or to taste)

Directions

1. Preheat oven to 375°F.
2. In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
3. In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
4. Place chicken breasts atop rice mixture.
5. Tightly cover baking pan with aluminum foil.
6. Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.