Sun-dried Tomato and Chicken Pilaf

Make cooking easy with this easy to cook dish. Flavoured with rich sun-dried tomato sauce, the whole chicken breasts braised on base of wild and basmati rice is great to b serve for supper with rocket leaves tossed in an olive oil dressing.

Ingredients:

• 4 boneless chicken breast
• 50 g (2oz) sun-dried tomatoes in oil ( sliced & drained)
• 1 large onion ( roughly chopped)
• 2 garlic cloves ( chopped)
• 2 teaspoon pesto
• 1 tablespoon olive oil
• 600ml (18fl oz) hot chicken stock
• 150g basmati rice
• 60g (2oz) wild rice
• Salt and pepper
• Rocket salad to serve

Steps:

1. Once you have preheated your slow cooker, heat oil in frying pan and place chicken breasts in pan. Only fry on one side until brown. Place chicken breasts on a plate.
2. Fry onion and garlic in a pan for 5 minutes. Mix canned tomatoes, sun-dried tomatoes, and presto. Use salt and pepper to season and bring to a boil. Pour into slow cooker and pour stock.
3. Rinse rice and sieve with cold water. Mix in slow cooking pot with wild rice. Replace lid and cook on high heat for 2 ½-3 hours.
4. Place on plates and serve with rocket salad.

Makes 4 servings

Thanks for visiting www.slowcookerrecipes.org.uk