Recipes

Directions:

Cut chicken breasts into bite-size pieces. Drain marinated sun dried tomatoes, reserving oil-marinade; chop tomatoes and set aside. Heat oil-marinade in a large skillet over medium-high heat; add chicken pieces and stir-fry 2 to 3 minutes. Add onion, garlic and mushrooms, continuing to stir-fry until onion is limp. Add Marsala and cook until most of the liquid is absorbed. Stir in sun dried tomatoes and artichoke bottoms. Remove from heat and stir in sour cream, salt, and pepper; set aside.

Preheat oven to 400°F. Generously butter a 2-quart casserole dish. Combine bread crumbs and Parmesan cheese; add half this mixture to the casserole dish, covering the bottom and sides of the dish. Combine cooled, cooked rice and Swiss cheese; press half this mixture onto the bottom of the dish. Spoon chicken filling over rice, top with the remaining rice, then with the remaining bread crumb mixture. Bake at 400°F, uncovered, for 30 minutes or until golden.

6 to 8 Servings

Source: 1996 Winning Taste Recipe Contest - Third Place Winner

Frances Benthin

Product: Pilgrim's Pride Boneless Chicken