My Mom gave me this recipe, and she swears it came from my Aunt, who swears that she's never seen it before. I can't take credit for it, but I don't know who I can give credit to.
It's a fairly healthy recipe, depending on how you make the sauce. I don't do "low fat" mayo and sour cream, and Don finds the creamy sauce too heavy, so I make a honey mustard for him.
There are three components to this dish, the rice, the chicken and the sauce. You should probably make them in that order. By the time the sauce is done, the chicken and rice should be about ready to go.
1/4 cup brown rice
1/4 cup red rice (or 1/2 cup brown rice in total)
1 1/4 cup water
4 spinach nuggets (the pkg tells me it's 85g worth, or one serving)
I have a small Salton rice cooker and the perfect ratio for rice is 1/2 cup uncooked rice, 1 1/4 cups water. I usually do half and half brown rice and red rice, but do what you like. I couldn't tell you how long the rice cooks for, my little rice cooker dealie tells me when it's done.
I add the spinach (I found genius frozen chopped spinach nuggets at WalMart) when the water is nearly cooked in. The spinach I use is already cooked. I have also done this with a handful of fresh baby spinach as well. If that's what you have, add this a tad sooner to allow it time to wilt...and make sure you chop it. No one likes a wad of slimy spinach in their rice.
Once your rice is started, it's time for...
2 boneless, skinless chicken breasts
1 egg, beaten
Bread crumbs (I love Panko)
Salt and pepper (or any other seasoning you like)
Preheat over to 350.
Dip chicken breasts in egg and then coat with bread crumbs (I usually season mine with a Garlic and Wine seasoning from the most heavenly restaurant, The Melting Pot - but salt and pepper, Italian seasoning, lemon pepper, whatever you like...the chicken shouldn't be super strongly seasoned though)
I place breaded chicken on a rack placed on a foil lined cookie sheet. I like to limit the amount of cleanup I (make Don) do.
Place in preheated oven and bake for about 20-30 minutes until a thermometer tells you it's done (or juices run clear, or whatever method you use).
Time to make the sauces!
Mock Hollandaise (or, "The Best Part of This Meal")
6 or so mushrooms of your choice (I usually use crimini but we had button mushrooms on hand), sliced thinly - or a can of sliced mushrooms (but these are not allowed in our house)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon yellow mustard
Juice of half a lemon
Throw sliced mushrooms into a saucepan with a bit of water and boil to soften. Drain mushrooms once done and put aside. If you're using canned mushrooms, drain and rinse and set aside.
In saucepan over medium low heat, add mayo, sour cream, mustard and lemon juice. You won't die if you need to use the bottled lemon juice, but it really does taste best with fresh if you have it.
Taste this awesome sauce (and resist the urge to eat it by the spoonful) and add a little salt and a sprinkle of paprika. Add the mushrooms and heat through.
Honey Mustard Sauce for Don
4 tablespoons whole grain Dijon mustard (or whatever mustard you have on hand)
2 tablespoons honey
2 tablespoons white wine (we had some hanging out in the fridge, im sure you could omit this if you needed to, or add water, orange juice, or stock?)
Add everything to a saucepot, bring to a boil and simmer until slightly thickened.
At this point, your rice and spinach, and chicken should be good to go.
Plate up a bed of rice, pop the breaded chicken on top, and cover with the sauce.