Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Dairy Free ·
Gremolata olive oil ·
Meat and Poultry ·
Parmesan Spice blend ·
Vegetables ·
Harvest Chicken Casserole
Harvest Chicken Casserole
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Gremolata olive oil, plus more for greasing
- 2 lb boneless skinless chicken breast, cut into 1-inch pieces
- salt and pepper to taste
- 4-7 tablespoons Fustini's Citrus Oregano balsamic, divided
- 1/2 red onion, chopped
- 2 sweet potatoes, peeled and cut into 1" cubes
- 1 lb Brussels sprouts, trimmed and quartered
- 2 garlic cloves, minced
- 2 teaspoons Fustini's Parmesan Spice blend
- 1 teaspoon paprika
- 1/2 cup chicken broth, divided
- 3 cups cooked wild rice (approx 1 cup dried)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Directions
- Preheat oven to 350°, and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, stirring occasionally. Turn heat off, add 1-2 tablespoons balsamic to deglaze the pan. Remove from pan into a large bowl.
- In the same skillet, heat another tablespoon of olive oil over medium heat. Add onion, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Reduce heat and add 2 tablespoons balsamic to deglaze the pan. Add onion and Brussel sprouts to bowl with chicken. Repeat in the same pan with the sweet potatoes.
- Add 1/4 cup broth to the vegetable mixture and then the cooked rice. Stir in chicken, cranberries, spices and the remaining 1/4 cup broth. Place bowl ingredients in a large baking dish and season with salt and pepper. Top with almonds and bake until the dish is hot and almonds are toasted for 15 to 18 minutes.
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