Herbed Corn, Chicken Picatta and Tomato Rice Recipe

Ingredients

Ingredients for Herbed Corn

• 2 Green chilies, chopped
• 2 tbsp. Green chilies
• 4 oz./115 g Cream cheese, softened
• 2 15.25 oz./439g cans Whole kernel corn, drained

Ingredients for Chicken Picatta

• 1.25 lbs./565 g Chicken breasts, thinly sliced
• 1 tsp. Salt
• 1 tbsp. All-purpose flour
• 1 Juice of lemon
• 2 tbsp. Capers
• ¼ cup White wine
• 2 tsp. Unsalted butter

Ingredients for Tomato Rice

• 2 cups Quick cooking brown rice
• 2 cups Water
• 1½ tsp. Minced garlic
• ½ cup Diced tomatoes
• 1 tsp. Salt
• 1 tsp. Parsley

Directions

Prep the Herbed Corn Casserole

1. In small bowl, mix all ingredients and transfer to ¾ qt./750 ml Casserole Cover of Tupperwave Stack Cooker. Set aside.

Prep the Chicken Picatta

1. Place chicken in 1¾ Qt./1.75 L Casserole then season with salt. Toss seasoned pieces in flour to coat. Add remaining ingredients except butter. Set aside.

Prep the Tomato Rice

1. In 3-Qt./3 L Casserole mix all ingredients until well combined.

Cook and Serve

1. Stack components together by placing 1¾-qt. casserole on top of 3 qt. casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked.
2. At the end of cooking time, stir in the butter for the Chicken Picatta.
3. Serve warm. Enjoy!