3 split chicken breasts
2 tbsp. olive oil
1 tbsp. butter
1 sweet onion, diced
2 cloves minced garlic
2 c. minute rice
1 1/2 c. chicken broth
1 - 8 oz. can tomato sauce
1 tsp. oregano
1/4 c. grated pecorino cheese
1 c. peas
salt, pepper, onion and garlic powder, to taste
Preheat oven 400 F.
Clean chicken breasts, remove bones and cut in half.
Season chicken with salt, pepper, onion and garlic powder.
Heat one tbsp. of olive oil in an oven sauté pan.
Sauté chicken for 3-4 minutes per side.
Remove chicken to a plate.
Heat remaining olive oil and butter in pan; add onions and cook for 2-3 minutes then add garlic and continue cooking for another minute or two.
Stir in rice and additional seasoning until rice is coated, then stir in oregano, tomato sauce and broth.
Transfer chicken and juices from the plate to the rice, then sprinkle with oregano and grated cheese.
Cover and bake for 30 minutes.
Stir in peas, cover and continue cooking 10 minutes longer.
Remove from oven and stir before serving.
A tossed salad completes the meal!
