| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
serves
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Ingredients
- cooking oil spray
- 1 1/2 cups basmati rice
- 2 cups chicken stock
- 600 grams chicken tenderloins
- 100 grams prosciutto
- 2 tsp garlic crushed
- 1 red oinion finely diced
- 1 cup peas
- 1/2 cup corn
- 1/2 cup sultanas
- Salt & pepper
Ingredients
|
|
Instructions
- Preheat oven to 200C.
- Place rice in a deep baking dish with stock. Cover with foil and cook for 30minutes.
- Meanwhile, wrap the chicken in prosciutto and set aside.
- After the rice has been cooking for 30 minutes, remove from the oven and stir through the garlic, onion, corn, peas and sultanas.
- Place the chicken on top of the rice.
- Return to the oven and cook for a further 20-25 minutes or until chicken is cooked through.
- Once chicken is cooked through, serve rice and chicken tenders on a large serving platter.
- This recipe serves 6. Store any cooled leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Recipe Notes
The recipe is 475 calories per serve