Crispy Italian Chicken and Creamy Parmesan Rice

Ingredients

• ¾ cup Parboiled White Rice
• 2 Garlic Cloves
• 6 oz Asparagus
• ¼ cup Italian Breadcrumbs
• 2 Boneless Skinless Chicken Breasts
• 4 fl. oz. Heavy Whipping Cream
• 1 ½ oz Shaved Parmesan
• Olive Oil
• Salt Pepper
• Finish Chicken and Cook Asparagus

Instructions

1. 1

   Cook Within: Once rice is cooked, fluff grains with a fork to make combining with sauce easier. What makes Italian breadcrumbs Italian? They’re simply plain breadcrumbs, usually flavored with garlic powder, onion powder, and

2. 2

   Cook the Rice: Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, prepare ingredients.

3. 3

   Finish Chicken and Cook Asparagus: Place asparagus on other half of prepared baking sheet. Toss with 1 tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper. Crust tops of chicken breasts with breadcrumb mixture. Use the palm of your hand to firmly press breadcrumb mixture onto chicken. Bake until chicken reaches a minimum internal temperature of 165 degrees and asparagus is tender, 7-10 minutes. While chicken cooks, make

4. 4

   Mince garlic. Trim woody ends off asparagus. In a: salt, a pinch of pepper, and 2 tsp. olive oil. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

5. 5

   Make the Sauce: Heat 1 tsp. olive oil in pan used to sear chicken over medium heat. Add garlic to hot pan and cook until fragrant, 30 seconds. Add cream and cook, stirring occasionally, until slightly thickened, 4-5 minutes. Stir in half the Parmesan (reserve remaining for garnish). Remove from burner and season with ¼ tsp. salt and a pinch of pepper. Carefully stir cooked rice into pan until rice is completely coated in sauce.

6. 6

   Sear the Chicken: medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes per side.

7. 7

   Transfer chicken to one half of prepared baking: sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

8. 8

   Plate the Dish: Place rice on plate and garnish with remaining Parmesan. Serve asparagus and chicken next to rice. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to sauce and remaining garnishes dish. the recipe before you start–we promise it will be time

9. 9

   Place asparagus on other half of prepared baking

10. 10

    Mince garlic. Trim woody ends off asparagus. In a