Herbed Corn, Chicken Picatta and Tomato Rice

Herbed Corn, Chicken Picatta and Tomato Rice

Ingredients

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

Directions

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.

    2. 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!
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