Roasted chicken flavored with sage and vermouth accompanied by zucchini and tomato rice is a super-speed supper. This recipe calls for buying a roasted chicken breast and adding a sage and flour coating. It only takes 2 minutes to warm through. The vermouth sauce is another quick touch, adding flavor without fuss.
Boneless, skinless roasted chicken breasts come ready packaged and can be found in the meat case of the supermarket. Or, use rotisserie-roasted chicken breasts.
For the Zucchini and Tomato Rice, I cook the zucchini right in with the rice saving time and another pot to wash. The tomatoes are added after the rice has been drained. They slightly cook in the heat of the rice. This gives the dish a refreshing flavor and variation of textures.
Helpful Hints:
_ White wine can be substituted for vermouth.
_ Any type of cooked chicken can be used.
Countdown:
_ Prepare all ingredients.
_ Start rice.
_ Make chicken.
_ Complete rice.
Shopping List:
To buy: 1 medium tomato, { pound zucchini, 2 6-ounce roasted boneless, skinless chicken breasts, 1 small bottle dry vermouth, 1 small jar ground sage and 1 small package shredded, part-skim milk mozzarella cheese.
Staples: flour, olive oil, long-grain white rice, salt and black peppercorns.
