60-Minute Chicken Bake

Ingredients

• 6 half chicken breasts
• salt and pepper
• 2 tbsp butter
• 1 can 6 oz tomato paste
• 1 cup regular rice
• 1 can 2-3 oz sliced ripe olives, drained
• 1 lb asparagus, washed and trimmed
• 1 cup ricotta or cottage cheese
• 1 egg
• ¼ tsp marjoram, crumbled
• ¼ tsp nutmeg
• ¼ cup grated Parmesan cheese

Method

1. Sprinkle the chicken with salt and pepper; brown well in butter. Combine the tomato paste and 3/4 cup water in a small bowl.
2. In a lightly oiled 9 x 13-inch baking dish, combine 1 cup of the tomato paste mixture with the rice, olives and 2 cups boiling water; arrange the chicken and asparagus over all. Cover the dish with foil. Bake at 350 degrees 40 minutes.
3. Combine the ricotta, egg, marjoram and nutmeg. Remove the foil from the baking dish; drop spoonfuls of the cheese mixture around the outer edges and pour the remaining tomato paste mixture over the center. Sprinkle with Parmesan. Bake, uncovered, 15 minutes longer.

Notes

Impressive company entree. Serves 6. From Rosauers (Poultry PL-53).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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