Dish of the Month: Cajun Country Rice's Divine Chicken
Photo by Elizabeth Rose
White rice is a staple in the Southern diet, but for a nutritional boost, cook instead with brown rice, which has been credited with helping reduce heart disease, diabetes, cancer and high blood pressure as well as maintain a healthy weight. The recipe below is from Jennifer Trahan and Christine Fulton, co-owners of Cajun Country Rice, Crowley’s own rice mill that opened in 1950.
Divine ChickenServes 3 Ingredients: 1 1/2 C 100% Cajun Country brown rice 3 1/2 C chicken broth (low sodium) 3 large chicken breasts, pounded thin Bunch of asparagus stalks, cleaned and woody ends trimmed 6 oz. pepper jack cheese 2 T butter, melted Creole seasoning, salt and pepper to taste
Directions 1. Cook Cajun Country Brown Rice in the chicken broth and 3/4 t salt, following package directions. When rice is cooked, mix pepper jack cheese in with 2 C of the cooked brown rice. 2. Pound the chicken breasts thin and cut each in half. Season the chicken to taste with Creole seasoning, salt and pepper. 3. Add 3-5 asparagus stalks to the center of each breast. Add about 1/3 C of the rice and cheese mixture on top of the asparagus. Wrap the chicken all the way around the asparagus and rice, in roll fashion. You may use toothpicks to hold it closed, if necessary. Brush melted butter over the top of the breasts. 4. Bake at 350 degrees for 20 minutes or place on a grill until the chicken is no longer pink.
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