Ingredients
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1 cup (e.g., basmati) Pre-cooked rice(don't use instant)
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2 Chicken Breasts(or precooked)
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2-4 pieces - optional Bacon
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1 Onionor 2 shallots
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2 Tbsp Olive Oil
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1 cup Chicken Stock
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2 Tbsp All-Purpose Flour
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1/4 cup (or milk) Cream
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1/2 cup grated Fresh Parmesan Cheese
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1/2 cup Cream Cheese
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1/2 cup (or doublethe parmesan) Mozzarella Cheese
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2 cups Fresh Spinach
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2 twigs Fresh Thyme
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1/2 tsp Dried Sage
Directions
Steps
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1
Done
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Optional - BaconCook the bacon in a deep pan, e.g., a deep cast iron pan. Remove and set aside. |
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2
Done
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Season (salt and pepper) and saute the chicken breasts in the remaining bacon fat or in oil. Remove and set aside. Dice the onion, mince the garlic, then saute in oil until golden brown. Add the chicken stock. Let simmer for 3-5 min. Remove about 1/3 cup of the liquid and mix well with the flour until smooth. Pour back into the pan and stir well. Add the spinach and cook 3-5 minutes. |
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3
Done
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Mix in the cream cheese until melted. Add the sage and fresh thyme and season with salt, and pepper. Add the cream and stir well. Add the remaining cheeses and stir well until melted. |
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4
Done
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Add the cooked rice and the chicken breasts - either whole or diced (diced chicken is in the picture). Let simmer for 5 min. and serve with extra Parmesan cheese shavings. |
