Yummy, yummy, yummy, yummy, yummy. (Did I mention yummy?) I’m not shy in expressing how tasty this dish turned out. I started by marinating chicken breasts in sliced garlic, crushed red pepper, salt and pepper, fresh rosemary, and olive oil. Baked to perfection and served over a mixture of wild and brown rice studded with buttery walnuts and sautéed kale. But that’s not all! For a creamy element I melted a slice of decadent Brie cheese over each chicken breast before serving. Hearty and healthy, my Rosemary-Garlic Chicken over Wild Rice Pilaf with Brie is a crowd-pleaser any day of the week.
(To view this recipe, click on the blue title of the blog post above*)
Rosemary-Garlic Chicken over Wild Rice Pilaf with Brie
Ingredients:
- 2 chicken breasts
- Olive oil
- Salt and pepper
- Crushed red pepper flakes
- Fresh rosemary
- 2 garlic cloves, thinly sliced
- 1 cup brown rice-wild rice mixture
- 2 cups chicken stock, or vegetable stock
- 1 head of kale, cut into bite-sized pieces
- ½ cup walnut halves
- 2 slices of Brie
Directions:
- To marinate the chicken breasts, place them in a shallow dish and drizzle each with 1 Tablespoon of oil. Season with salt and pepper, and a pinch of crushed red pepper flakes. Top with sliced garlic and chopped rosemary. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees. Place the chicken, with the marinade drizzled over top, on a parchment or foil-lined baking sheet. Bake for 35-40 minutes, or until the chicken reaches 165 degrees internally.
- In a medium saucepan, bring the stock to a boil. Stir in the rice, cover, reduce the heat to low and cook for 30-35 minutes, or until the liquid has absorbed and the rice is tender.
- In the meantime, heat 1 teaspoon of olive oil with another pinch of crushed red pepper flakes over medium-high heat. Add in the kale and sauté for 3 minutes, or until wilted. Season with a pinch of salt and pepper. Place the kale, walnuts, and cooked rice in a bowl and toss to mix. Adjust seasonings if necessary.
- Place a slice of brie on each cooked chicken breast and return to the oven for 5-7 minutes, or until the brie is slightly melted. Serve the chicken and brie on top of some of the kale-rice mixture.
Tagged: baked chicken, brie, brown rice, chicken, fresh rosemary, kale, rosemary-garlic chicken, walnuts, wild rice
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