Beach View Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water, bring to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

2. 2

   Grill the Chicken

   Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Brush with olive oil and grill for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest.

3. 3

   Sauté the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and sun-dried tomatoes, cooking for about 5 minutes until the mushrooms are tender. Stir in the artichoke hearts and cook for an additional 2-3 minutes.

4. 4

   Make the Scampi Cream Sauce

   Pour in the heavy cream and stir well. Bring to a simmer and let it cook for 5 minutes, allowing it to thicken slightly. Add grated Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.

5. 5

   Assemble the Dish

   Serve the grilled chicken breasts over a bed of rice, topped with the sautéed vegetable mixture and scampi cream sauce.