Almond-Crusted Chicken Bake Recipe

About this recipe

This high-protein dinner combines tender chicken breasts with a creamy almond and rice base, baked to perfection and topped with Parmesan cheese for a satisfying meal.

Ingredients

• 100 g x 2 Milky Mist Butter Chiplet Pack
• 1 kg Whole Farm Premium Brown Rice
• 400 g Tendercuts Chicken Breast Boneless 400G
• 100 g Old Hill Parmesan Cheese
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large mixing bowl, combine 1 cup of greek yogurt, 1 can of cream of mushroom soup, 1 can of cream of celery soup, 1/2 cup melted butter, and 1/2 cup sliced almonds. Mix well.
3. 3. Reserve 1 cup of the soup mixture and set it aside. Add 1 1/2 cups of uncooked brown rice to the remaining soup mixture and stir until evenly combined.
4. 4. Pour the rice and soup mixture into a 2-quart baking dish, spreading it out evenly.
5. 5. Place 3 halved chicken breasts (6 pieces total) on top of the rice mixture.
6. 6. Bake the dish in the preheated oven for about 2 hours, basting the chicken with the reserved soup mixture every 20 minutes to keep it moist.
7. 7. In the last 10 minutes of baking, sprinkle 1/4 cup grated Parmesan cheese over the chicken and allow it to melt and brown slightly.
8. 8. Once done, remove the dish from the oven and garnish with an additional sprinkle of sliced almonds before serving.