This recipe came about from leftovers. I was just eating what I had in the fridge, loved the combination, and turned it into an actual recipe and meal. Mom came up with the name for it. “Briana’s weird chicken thing” wasn’t cutting it. *laughs*
3 boneless, skinless chicken breasts
1.5 cups instant white rice
1/2 head iceberg lettuce
1 jar Heinz beef gravy (I prefer to use the fat free version)
1 can yellow or white corn
margarine, seasoned salt, garlic powder, black pepper
Completely thaw the chicken breasts. Trim away any gristle or skin. Place the breasts on a foil covered cookie sheet. Sprinkle a liberal amount of seasoned salt, garlic powder and pepper on both sides of each breast. Cook at 400 degrees for 30 minutes or until done. Don’t overcook them.
While the meat is cooking, prepare the rice according to package directions and set aside.
In a small saucepan combine gravy, 1 tbsp. margarine, garlic powder and pepper. Add the can of corn, mostly drained. Set on low heat and stir until all ingredients are well combined. You may also add some chopped or dried parsley.
Cut your chicken on a bias and set aside. Shred the lettuce and divide evenly over 3-4 plates. Spoon rice on top of the lettuce. Fan some pieces of chicken over the rice. Spoon about 1/4 cup of the corn and gravy sauce on top of each plate.
The combination of flavors and textures in this meal is awesome. It’s really good, even though it sounds weird. Sometimes we will chop avocado as a final topping, and it really adds another layer of flavor.
Image: © Briana Blair, Twisted Chicken