Rotisseri-Style Chicken From Home Chef

• Meat

  • 2 Chicken breasts, bone-in skin-on
  • 2 tsp Chicken demi-glace
  • 2 1/2 tsp Rotisserie chicken seasoning

• Produce

  • 5 oz Broccoli
  • 1 Shallot

• Pasta & Grains

  • 1/4 cups Parboiled white rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 oz Cheese and garlic croutons

• Dairy

  • 3 oz Cheddar cheese, slices
  • 3 fl oz Heavy whipping cream

Found on singingthroughtherain.net

Description

Ingredients

• 1 Shallot
• 5 oz. Broccoli
• 2½ tsp. Rotisserie Chicken Seasoning
• 1 oz. Cheese and Garlic Croutons
• 2 Bone-in Skin-On Chicken Breasts
• ¼ cups Parboiled White Rice
• 3 fl. oz. Heavy Whipping Cream
• 3 oz. Cheddar Cheese Slices
• 2 tsp. Chicken Demi-Glace
• Olive Oil
• Salt

Directions

• Place prepared baking sheet into oven to preheat. Peel and slice shallot into very thin rounds. Cut broccoli florets into bite-sized pieces. In a small bowl, make seasoned oil by combining 2 tsp. seasoning blend (reserve remaining for sauce) with 1 Tbsp. olive oil. Crush croutons into coarse crumbs. Rinse chicken and pat dry.
• Carefully remove baking sheet from oven. Spray baking sheet with cooking spray and place chicken on it, skin side down. Brush half the seasoned oil (reserve remaining for skin side) on chicken. Place on bottom rack of oven and bake until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 16-20 minutes. Remove from oven, flip chicken, and turn broiler on high. While chicken cooks, cook broccoli rice.
• Place a small pot over medium heat. Add 1 tsp. olive oil and shallots to hot pot. Cook until slightly softened, 2 minutes. Add rice and ¾ cup water to pot. Bring to a boil. Reduce to simmer, cover, and cook until rice is tender, 12-15 minutes. Stir in cream and ? cup water. Increase heat to medium-high and bring to a boil. Add broccoli and cook, stirring occasionally, until tender, 3-4 minutes. Remove from burner and season with ¼ tsp. salt. Tear cheddar slices into large pieces and stir into pot until melted.
• Place chicken under broiler until skin is crispy and browned, 2-3 minutes. Remove from broiler, brush remaining seasoned oil on skin side of chicken, and rest 2-3 minutes. Replace foil on baking sheet. Add cheese and broccoli mixture to prepared casserole dish (or two individual small casserole dishes). Sprinkle crushed croutons on top. Set on prepared baking sheet and place under broiler until golden brown, 1-2 minutes.
• Place a medium pan over medium-high heat. Add ¼ cup water, remaining seasoning blend, demi-glaze, and any accumulated juices from resting chicken. Bring to a boil and reduce by half, 2-4 minutes.
• Serve chicken on plate with sauce and cheddar broccoli rice.

Nutrition