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Half the time, I am just "brain dead" when it comes to making new stuff, so I stay with the "old" and try to make it more healthy and lighter. Unfortunately, this is kind of obstructed with the cheddar cheese. I got this idea from an Uncle Ben's already mixed in the box a few, or maybe more than a few years ago. I really liked the boxed idea, but did not want to deal with all that sodium and mysterious ingredients, so just from that, I wanted to re-create my own. My family loves this, and they can't remember that I also made my polenta the same way, with the broccoli, and cheddar, which again, have not made it in a long time. For this dish, I made Panko crusted oven baked chicken breast. They paired up very nicely. |
1 cup long grain rice
1 1/2 cup water
1 teaspoon extra virgin olive oil
1 cup broccoli florets
1 cup grated cheddar cheese
salt and pepper to taste
Boil the water for the rice adding the olive oil,(or butter) if you prefer. Do not cook it all the way. Takes only 15 minutes with this method. Steam the broccoli florets, and mix the rice and broccoli together, season with salt and pepper, and mix half of the grated cheddar. Bake in an oven proof ceramic dish, for about 15 minutes on 350 degrees, and top with the additional grated cheddar cheese, and bake for another 5 minutes, or until cheese gets nice and bubbly, and golden. Serves 4.
Oven Baked Boneless Chicken Breasts
2 nice large boneless chicken breasts
2 Tbsp real mayonnaise
salt and pepper to taste
1/2 flour
1 cup Panko
1 Tbsp. vegetable oil
Cooking spray for moisture
Generously massage chicken breasts with the mayonnaise, salt and pepper, and mix the flour and Panko together in a large baggie. Drop the chicken breasts into the baggie and give it a good shake. Line a baking pan with aluminum foil, pat the Panko base well into the chicken breasts. Smear the oil on the aluminum foil, and with the cooking spray, spray the top of the chicken breasts. (this will assure you for a nice crisp baking, without drying it out.) Bake in a 350 degree oven, for a good 25 minutes, till it gets nice and crunchy on the top. These large pieces serves fro 2-4.
This is pretty much the exact replica of my childhood favorite meal that my mother made me, except the chicken was made with cornflake crumbs instead of panko (Americans weren't hip to Japanese bread crumbs back then!). Looks yummy!
ReplyDeletelooks delicious!!
ReplyDeletehmm.. yummy.. baked Baked Broccoli and Cheddar Rice.. what a great combination..love the pics too.
ReplyDeleteElisabeth esto tiene que estar delicioso, en mi casa no gusta el brocoli, intentare esta receta..
ReplyDeleteBesos
Yum! So simple, yet so delish! The best recipes are always that way!!
ReplyDeleteAnything topped with cheddar cheese is a winner in my book! This really looks like a comforting meal. Perfect for a cold night!
ReplyDeleteTotal comfort food!!
ReplyDeleteDefinitely comfort food - delicious. Also, don't forget cheese is good for our bone strength, no need to feel guilty! ;)
ReplyDeleteWhat a satisfying rice dish! Definitely my type of comfort food.
ReplyDeleteAngie
Thank You!
ReplyDeleteJenn, Cardamom Hills,Gourmet Foodie,Ana,(besos) Emily, Karen, Belinda, Emma, and Angie.
We all could use comforting, and what better way to have it is through, good friends, and good comfort food. Thank you for your nice comments!
Hi Elisabeth, lovely to meet you and your blog. This dish sounds so moreish and perhaps I can finally convince the 3 year old to eat brocolli this way ;)
ReplyDelete