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Cheesy Chicken w/ Wild Rice & Grape Tomatoes
Originally posted by Lifestar in May 2003 WFD
Cheesy Chicken with Wild Rice and Grape Tomatoes
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4 chicken breast halves on the bone with skin attached
4 oz. herb-flavored Neutchfutel cheese ( Boursin or Alouette) eg.)
Salt and freshly milled pepper
2 tsp extra-virgin olive oil
1 pt. grape or cherry tomatoes
1 6 oz box wild rice mix
fresh rosemary needles for garnish
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Preheat oven to 450*F. Spritz a 9X13" baking dish with olive oil cooking spray. Using your fingers, loosen the skin from the breasts. Spread about 2 Tbs of the cheese under the skin of each one. season with S&P. Dab the breasts with olive oil. Arange in baking pan sides not touching.
Cook the chicken on the middle rack of the oven untill the juices run clear, or an instant read thermometr reads 170 in the thickest part of the breast. ( about 20 mins. ) Throw the tomatoes all around the breasts during the last 5 minutes of cooking time.
Cook the rice mix according to the package directions, coordinating the direction's cooking time with the expected cooking time of 20-25 minutes for the chicken.
Arrange a scoop of rice on each serving plate. Top with the chicken, and scoop the tomatoes around it. Garnish with a sprig of rosemary for garnish. Serve at once.
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