Herbed Corn, Chicken Picatta and Tomato Rice


Ingredients for Herbed Corn

    • 2 Green chilies, chopped
    • 2 tbsp. Green chilies
    • 4 oz./115 g Cream cheese, softened
    • 2 15.25 oz./439g cans Whole kernel corn, drained

Ingredients for Chicken Picatta

    • 1.25 lbs./565 g Chicken breasts, thinly sliced
    • 1 tsp. Salt
    • 1 tbsp. All-purpose flour
    • 1 Juice of lemon
    • 2 tbsp. Capers
    • ¼ cup White wine

    • 2 tsp. Unsalted butter

Ingredients for Tomato Rice

  • 2 cups Quick cooking brown rice
  • 2 cups Water
  • 1½ tsp. Minced garlic

  • ½ cup Diced tomatoes

  • 1 tsp. Salt
  • 1 tsp. Parsley


    Prep the Herbed Corn Casserole

    1. In small bowl, mix all ingredients and transfer to ¾ qt./750 ml Casserole Cover of Tupperwave Stack Cooker. Set aside.

    Prep the Chicken Picatta

    1. Place chicken in 1¾ Qt./1.75 L Casserole then season with salt. Toss seasoned pieces in flour to coat. Add remaining ingredients except butter. Set aside.

    Prep the Tomato Rice

    1. In 3-Qt./3 L Casserole mix all ingredients until well combined.

    Cook and Serve

    1. Stack components together by placing 1¾-qt. casserole on top of 3 qt. casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked.

    2. At the end of cooking time, stir in the butter for the Chicken Picatta.

    3. Serve warm. Enjoy!

    لقد تم اشتراكك بنجاح!
    تم تسجيل هذا البريد الإلكتروني