Baked Chicken and Rice

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2 cups uncooked rice (Jasmine)
3 large chicken breast sliced in half
14 oz. GF Chicken Broth
¾ c. Buttermilk (I make my own w/rice milk and lemon juice)
½ c. white cooking wine
2 tsp. sea salt, divided
½ tsp. pepper
3 Tbl. chopped parsley

*Optional – mushrooms or asparagus


  1. Preheat Oven to 350.   Combine rice, broth, buttermilk, wine and 1/2 salt.  Pour into lightly greased 13 x 9 baking dish.  Sprinkle chicken with 1/2 salt and pepper.  Place Chicken on rice mixture.
  2. Bake covered for 1 1/2 hours or until chicken is no longer pink. Sprinkle with parsley and serve.

*Hint:  Ovens vary, so it may take longer.  There shouldn’t be any liquid and rice should be tender.


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