Ingredients:
• 4 boneless and skinless chicken breasts
• 2 cups uncooked white rice
• 4 cups chicken broth
• 3 minced cloves of garlic
• 1 cup julienned sun-dried tomatoes
• 1 cup baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• Fresh parsley for garnish
Directions:
1. I preheat the oven to 375°F (190°C).
2. In a large baking dish, I mix together uncooked rice, chicken broth, chopped onion, minced garlic, sun-dried tomatoes, baby spinach, dried oregano, dried basil, salt, and pepper.
3. I place the chicken breasts on top of the rice mixture.
4. I sprinkle grated Parmesan cheese over the chicken and rice.
5. Covering the baking dish with foil, I bake it for 35-40 minutes or until the chicken is thoroughly cooked, and the rice is tender.
6. Removing the foil, I broil for an additional 5 minutes until the cheese turns golden and bubbly.
7. Before serving, I garnish it with fresh parsley.
