Ingredients:
4 skinless chicken breasts ( organic or free range)
2 tablespoons olive oil
1 large red onions, finely sliced
1 red peppers, thinkly sliced
3 cloves garlic, chopped
325 g long grain rice
400 ml dry white wine
1 (1 liter) carton pureed tomatoes ( passata)
1 cup pitted black olives, roughly chopped
8 sun-dried tomatoes
1 bunch basil leaves, torn into pieces,save a few leaves to serve.
parmesan cheese, shavings to serve
Directions:
Heat oven to 180*C.
Season the chicken with salt and freshly ground pepper.
Heat the olive oil in a flameproof casserole (You’ll need one with a lid) and brown the chicken all over.
Transfer to a plate.
Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
Season, stir well and bring to a simmer.
REturn the chicken to the pan, push it into the liquid.
Cover and bake for 45 minutes.
Scatter with basil leaves, Parmesan and a grinding of pepper to serve.
Servings: 4
Time preparation: 25 min.
Time total: 70 min.