EatingWell: Winner, winner chicken dinner
By Hilary Meyer, EatingWell
on
4 tablespoons extra-virgin olive oil, divided
2 bunches broccolini (8 ounces each)
3 cloves garlic, minced, divided
1/3 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme, divided
2 cups cooked whole-grain rice blend
Position a rack in lower third of oven; preheat to 425 F.
Cut each chicken breast in half crosswise on the diagonal into two roughly equal portions and sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge chicken lightly; reserve the remaining flour.
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