Parmesan & Basil Chicken with Brown Rice

Okay so on the dinner menu tonight is my husband's recipe for chicken and the Chef's recipe for brown rice.  Both very easy and simple dishes.

Take your boneless, skinless chicken breast and cover with olive oil and a tad bit of sea salt... rub in good (don't be afraid to get your hands dirty, just make sure they're clean first!).  Then sprinkle some basil on to both sides.  Then freshly grate Parmesan cheese over the tops of both.

Bake in the oven on 400 deg. for 20 minutes.

TIP:  If you have a pizza pan that has holes in it, lay the pizza pan atop another pan or cookie sheet to allow the chicken to drip the juices rather than cooking in them.  I don't know why, but in our house, this makes the chicken turn out much jucier.

Yummo!

Now for the rice (courtesy of Chef Michael)

Chop 1 celery stalk and one carrot
Heat oil in a pan on the stove on high heat
Add veggies to hot oil
Stir and Cook until nice, bright, and shiny!
Turn to low
Add 2 cups of Rice (stir in and leave on low for a little bit, stirring occasionally)
Add 2 cups of water
Add 2 cups of chicken broth
Sitr, bring to a boil
Turn to low, bringing rice to a simmer
Give it one more stir and then cover and cook for 45 minutes (stirring once about half way through)

That's it!  Two easy recipes that even I can do (shocking!) and a nice, healthy, dinner that my tummy can handle.

Thank you Chef Michael for the great rice recipe!

Oh Wait!  When you're done and have left over rice, spread it out on a cookie sheet to allow it to cool.  Once it's cooled, portion into 1 cup servings and place into plastic baggies and store in the freezer for up to two weeks.  Take a baggie and heat the rice in a microwave for a nicely portioned side of rice any time!  E-A-S-Y... right?