6 Serving Instructions

Thaw in refrigerator
RICE: In sauce pan, add rice and 2-1/4 cups water. Bring to boil. Stir once, cover and cook on low heat for 20-25 minutes. Fluff with fork.
1. Meanwhile, place butter in large sauté pan, melt over medium heat.
2. Remove chicken breasts using tongs and place in pan.
3. Brown chicken 2-3 minutes per side.
4. Add tomato mixture, cover pan and cook on medium-low for 20-25 minutes.
5. Slowly stir in coconut milk mixture, bring to a boil stirring constantly. Reduce heat to low and simmer 4-5 minutes.
6. Serve chicken over rice. (Optional: sprinkle parsley lightly over chicken for added presentation.)

Prep time: 40-45 min.

3 Serving Instructions

Thaw in refrigerator
RICE: In sauce pan, add rice and 1-1/8 cups water. Bring to boil. Stir once, cover and cook on low heat for 20-25 minutes. Fluff with fork.
1. Meanwhile, place butter in large sauté pan, melt over medium heat.
2. Remove chicken breasts using tongs and place in pan.
3. Brown chicken 2-3 minutes per side.
4. Add tomato mixture, cover pan and cook on medium-low for 20-25 minutes.
5. Slowly stir in coconut milk mixture, bring to a boil stirring constantly. Reduce heat to low and simmer 4-5 minutes.
6. Serve chicken over rice. (Optional: sprinkle parsley lightly over chicken for added presentation.)

Prep time: 40-45 min.

Serving Suggestions

Best if prepared within 2-3 months Tossed green salad

Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.