Recipe by Chef Jeff
"I grew up on my mom's chicken and rice and it was always a comfort food. I kicked it up a notch and made it a little spicy. Serve with sweet peas. Enjoy!"
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1 1/2 cups
blue cheese dressing (such as Ken's®)
cooking spray (such as Pam®)
extra-virgin olive oil, divided
celery, chopped and leaves reserved
2 (14.5 ounce) cans
red wine vinegar
Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 1/2 cups
panko bread crumbs
Parmesan-Romano cheese blend
I'm a big fan of blue cheese and baking my main dishes, so this was perfect. I enjoyed the flavour and how filling it was with the rice, it actually filled the plate but didn't overpower the chicken. I followed the recipe almost exactly aside from proportions, and my boyfriend loved it. Easy to make, and I will definitely make it again.
This chicken dish was just ok for our family. I thought the bleu cheese marinated chicken would have more flavor than it did. The dish did take longer to bake as I had leg/thigh combo pieces of chicken. I liked the crunch of the panko crumbs and Parmesan-Romano cheese blend. The rice had a very mild flavor and was cooked perfectly. Not a bad dinner by any means, and your family might really enjoy it.
* Percent Daily Values are based on a 2,000 calorie diet.
Bleu Baked Chicken and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 480
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