Yield
4 servings

Ingredients
* 1 and 1/2 cups water
* 1 cup long-grain rice, uncooked
* 1/2 cup chopped onion
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
* 1 and 1/2 teaspoons dried Italian seasoning
* 1/2 teaspoon salt-free garlic-and-herb spice blend (Mrs. Dash)
* 1/4 teaspoon pepper (we always use fresh ground pepper)
* 1/4 teaspoon salt
* 1 (14 and 1/2oz.) can no-salt-added whole tomatoes, undrained and chopped (we used diced tomatoes with garlic and Italian seasoning)
* Vegetable cooking spray
* 4 (4 oz.) skinned, boned chicken breast halves
* 1/2 teaspoon garlic powder
* 1/2 cup grated Parmesan cheese
* 1 and 1/2 teaspoons dried Italian seasoning (there is a reason this is on here twice, pay attention to the directions below)
* 2-3 Tbsp of olive oil
* 1/2 cup white wine

Preparation
Preheat oven to 375 degrees.
Brown chicken breasts in olive oil over medium high heat. About half way through, poor the wine in and mix.
While you are browning the chicken, combine first 9 ingredients in a 2 qt. casserole coated with the vegetable cooking spray and stir well.
Arrange chicken breasts over rice mixture and sprinkle with garlic powder.
Sprinkle with the grated Parmesan cheese and 1 and 1/2 teaspoons dried Italian seasoning.
Cover and bake at 375F for 45 minutes. Uncover and bake an additional 15 minutes or until all the liquid is absorbed.

Notes
This past time it was amazing! However we didn’t have any Mrs. Dash so we used Adobo. We also added a little bit more Italian seasoning and some basil as well. We went heavy on all the cheese which obviously made it taste better. I hope you enjoy this as much as we did. It’s a simple recipe that you can throw together relatively quickly, then just wait on it to bake. It’s great for when you’re having company so you can prep beforehand then entertain. * I obtained this recipe from my mom and she added some steps to the original recipe to make it really good.