Baked Rosemary Chicken With Tomatoes & Simmered Italian Rice

We've tried these recipes twice now, and they're delicious. The combination of the different seasonings was great. The dishes complimented each other very well. We actually didn't have any cheese, the first time, so we made the simmered Italian rice without any cheese... it was still great... We tried it with mozzerella cheese, the second time, and it was also good.

Baked Rosemary Chicken With Tomatoes
Adapted from Cooks.com

Ingredients:
2-3 pounds skinned chicken breasts
1/4 cup flour
4 tablespoon oil
3 large onions (or onion powder)
1 teaspoon rosemary
2 medium minced garlic cloves
1 cup chicken broth
28 ounce can tomatoes (or fresh tomatoes)

- OR -

1 pound boneless skinless chicken breasts
1/4 cup flour
3 Tbsp olive oil
1/2 cup diced onions (we used frozen, and we might add even more next time - especially after the chicken has been taken out of the skillet)
1/2 tsp rosemary
2 minced garlic cloves
1/2 to 2/3 cup chicken broth
14.5 ounce can tomatoes (or fresh tomatoes)

Directions:

1. Preheat oven to 400ºF.
2. Dust chicken pieces with flour and set aside.
3. Heat oil in large skillet.
4. Saute half of the onions, garlic, and rosemary.
5. Add chicken pieces to skillet.
6. Cook chicken pieces 4 minutes on each side, and then put in baking dish.
7. Saute the remaining onions, garlic, and rosemary.
8. Add tomatoes and broth to onions in skillet; cook 2 minutes.
9. Pour liquid over chicken and bake 45 minutes, covered.

Simmered Italian Rice

Adapted from campbellskitchen.com

Ingredients:

1-3/4 cups (14 ounces) chicken broth (can use any type of broth)

1 teaspoon Italian seasoning

3/4 cup uncooked regular long-grain white rice

1-1/2 cups chopped (fresh or frozen) spinach

1/2 cup grated cheese (optional - parmesan, mozzerella)

Directions:

1. Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.\
2. (If using frozen spinach, rinse first)
3. Stir in spinach and rice.
4. Reduce the heat to low.
5. Cover and cook for 20 minutes, or until rice is tender.
6. Stir in cheese. (we actually made it without any cheese, and it was great)
7. Serve with additional cheese, if desired.