Ingredients:

• 3  Medium Sliced Boneless and Skinless Chicken Breasts 
• 2 Tablespoons Organic Avocado Oil, Divided
• 3 Tablespoons freshly grated Parmesan Cheese
• 1-Cup of White Rice, Uncooked
• 2- 14 oz Cans Chicken Broth
• 1/2 Teaspoon Celtic Sea Salt
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon  Italian Seasoning
• 1/4 Cup Dry White Wine
• 2  Large  Garlic Cloves. Minced, Divided
• 2 Tablespoons Grass-fed Butter
• 1 Tablespoon Parsley Flakes
• Fresh squeezed Juice from 1 medium Lemon
• 1 Tablespoon Basil 
• Fresh Ground Pepper to taste
• 3 Sprigs Fresh Rosemary 

Directions:

• In a  Bowl, combine the Parmesan Cheese, 1 Tablespoon Avocado Oil, Salt, Smoked Paprika, 1 Clove Garlic, and Italian Seasoning
• Trim any visible fat from the Chicken and Dredge both sides of each piece through the Mixture
•  In a large skillet melt the butter over medium-high heat, then add 1 Tablespoon Avocado Oil
• Cook chicken until golden on each side and cooked through 
• Remove the Chicken  and de-glaze the pan with White Wine.
•  Add the rice and stir continuously for 2-3 minutes.
• Add the broth, remaining Clove of Garlic and lemon juice, bring to a boil.
• Turn the heat to medium low and place the lid on the skillet until very little  liquid remains
• Add the chicken back in along with 3-4 slices of fresh tomato, replace lid and continue to simmer for 2-3 minutes
• Uncover, Sprinkle with Grated Parmesan Cheese, Parsley and Basil. 
•  Add Rosemary Sprigs and place under broiler in oven for 2-3 minutes or until cheese is nicely melted. ​
• Replace lid and allow to rest for 10 minutes before serving. 

---

For a full list of my recipes, click on the menu bar (☰) found on the upper left of this page.