Tri-fold Chicken

Tri-fold chicken…sounds so fancy, right?. Really, its just chicken over rice, but with a twist. It’s all about the presentation!

• Thin chicken breasts (one for each person)
• 1/2 cup flour
• Pinch salt and pepper
• 1-2 tablespoons dried italian season
• 1 teaspoon cumin (optional)
• 1 teaspoon cayenne (optional)
• 1 tablespoon extra virgin olive oil
• Cooking spray
• Rice
• Large tomatoes
• Pesto paste (or fresh pesto)
• 1 cup chicken broth
• 1 cup water
• Few sprigs of fresh rosemary
• Basting brush
• Toothpicks
• Baking sheet
• Foil
• 1 small pot
• Bowl (or I use a flat cake pan)
• Large round cookie cutter

1. Preheat oven to 350
2. Line a baking sheet with foil (for easy cleanup) and spray the foil with cooking spray
3. In a bowl (or flat container like a cake pan) add the flour,salt and pepper, dry herbs, and seasonings
4. Dredge the chicken in the flour (with a light coat)
5. Form the chicken into a S or Z shape and secure it with a toothpick (in the middle) and place it on the baking sheet
6. Cover the entire chicken and baking sheet with foil
7. Bake covered for 20 minutes, then take the foil off and bake for another 15 minutes
8. Take the chicken out the oven and remove the toothpicks
9. Using a basting brush, brush on the oil

1. While the chicken is baking, cook the rice (according to the package directions). Instead of all water as suggested on the directions, use 1/2 chicken stock and 1/2 water)
2. When the rice is done, drain any extra water out and mix in the pesto paste in the pot
3. Slice a tomato into 1 inch thick slices

Plate the tomato, place a large round cookie cutter over the tomato and fill it with the rice (pushing it down to form), then place the chicken on top of the rice. Place a sprig of rosemary in the same hole the toothpick was in as a garnish.