Marisa Sung’s Chicken Manchego With Spanish Rice

Marisa Sung’s Chicken Manchego With Spanish Rice accompanied by a small green salad for Antonio Banderrrasss! I would love to make my Chicken Manchego Dish with Spanish Rice for Antonio! In my dreams! 🙂

Chicken Manchego
Ingredients:
1 cup Spanish Manchego Cheese
1/2 cup of roasted red peppers
2 tsp lemon zest
3 tbsp. slivered almonds
4 tbsp. extra virgin cold-pressed olive oil; divided
1/2 tsp. oregano
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1 3/4 lb. organic boneless, skinless chicken breasts
2 tsp. lemon pepper seasoning

Steps:
1. Dice the cheese and red peppers into small bite-size peices.
2. Combine cheese, red peppers, lemon zest, almonds, 3 tbsp. olive oil, oregano, salt, pepper, and crushed red pepper. Set aside 15-20 mins. to marinate and blend flavors.
3. Preheat grill pan on medium-high for 2-3 mins. Coat chicken with 1 tbsp. olive oil, sprinkle with lemon pepper seasoning. Place chicken in pan; grill 4-5 mins. on each side or until 165 degrees F.
4. Slice chicken, top with cheese mixture and serve.

Yield = 4 Servings

Spanish Rice

Yield = 4 Servings
Ingredients:

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white or brown rice
2 cups low sodium low fat organic chicken broth
1 cup chunky salsa

Steps:
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Mambo Caliente