Baked Mediterranean Chicken And Rice

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts (organic or free range)
• 2 tablespoons olive oil
• 1 large red onion, finely sliced
• 1 red pepper, thinkly sliced
• 3 cloves garlic, chopped
• 325 g long grain rice
• 400 ml dry wine
• 1 (1 liter) carton pureed tomato (passata)
• 1 cup pitted black olives, roughly chopped
• 8 sun-dried tomatoes
• 1 bunch basil leaves, torn into pieces,save a few leaves to serve.
• parmesan cheese, shavings to serve

Recipe

• 1 heat oven to 180*c.
• 2 season the chicken with salt and freshly ground pepper.
• 3 heat the olive oil in a flameproof casserole (you'll need one with a lid) and brown the chicken all over.
• 4 transfer to a plate.
• 5 fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
• 6 pour in the wine and passata and add the olives, sun dried tomatoes and basil.
• 7 season, stir well and bring to a simmer.
• 8 return the chicken to the pan, push it into the liquid.
• 9 cover and bake for 45 minutes.
• 10 scatter with basil leaves, parmesan and a grinding of pepper to serve.