Description
This Portuguese Parmesan Chicken with Tomato Rice features crispy, golden-brown chicken breasts coated in a flavorful Parmesan breadcrumb crust, served over a bed of savory tomato-infused rice. A perfect, comforting meal that’s sure to please everyone.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 1 cup tomato sauce
- 1 cup white rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Coating: In a bowl, mix the Parmesan cheese and breadcrumbs.
- Beat the Eggs: In a separate bowl, beat the eggs.
- Coat the Chicken: Dip each chicken breast in the beaten eggs, then coat with the Parmesan mixture.
- Bake the Chicken: Place the coated chicken breasts on a baking sheet and drizzle with olive oil.
- Cook the Chicken: Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
- Cook the Rice: In a separate pot, sauté the onion and garlic in olive oil until translucent.
- Cook the Tomato Rice: Add the white rice and chicken broth to the pot, bring to a boil, then reduce heat and simmer until the rice is cooked.
- Finish the Rice: Stir in the tomato sauce and season with salt and pepper.
- Serve: Serve the Portuguese Parmesan chicken over the tomato rice and enjoy!
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the tomato rice for a little heat.
- If you prefer, you can substitute the chicken breasts with chicken thighs for a juicier cut.
- This dish pairs well with a side of steamed vegetables or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes