Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 ea. Georges Farmers Market® boneless, skinless chicken breasts
1 cup brown rice (Whole Grain)
10 oz. frozen chopped spinach (thawed and squeezed dry)
14 oz. artichokes (drained and chopped)
14 1/2 oz. diced tomatoes ( basil, garlic and oregano, not drained)
1/4 cup Greek yogurt
2 cups shredded Monterey Jack cheese (divided)
1 cup white wine
1 qt. Chicken Stock
Preheat oven to 350°
Spray a 9-inch square baking dish with cooking spray, set aside.
MAKE RICE: Cook rice according to package directions.
Meanwhile, put chicken in another sauce pan and cover with chicken stock and white wine.
Bring to a boil.
Reduce to a simmer, cover and cook for 10 minutes, or until chicken is thoroughly cooked.
Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken.
In a large bowl, combine rice, chicken, spinach, artichokes, tomatoes and 1½ cups shredded cheese.
Pour into prepared baking dish and cover with foil.
Bake for 20 minutes
Remove foil and sprinkle with remaining cheese.
Bake for 5 to 10 minutes more, or until cheese is melted and bubbly.