Ingredients
3/4 jar GMG Medium Salsa
1/2 cup fresh basil
fresh sage (about 3 TBSP)
1/2 bermuda onion diced
tsp kosher salt & pinch black pepper
4+ cups organic chicken broth (you can use about a cup in the pan to steam with)
3-4 boneless chicken breasts
2 cups basmati rice
4 cups organic chicken broth
3 TBSP Olive Oil
Big Frying pan. Depth depends on how many breasts you have.

Serves: 4
5 Minutes Prep Time

Step 1
Put the rice on. Boil the rice right in the broth. (2 cups rice 4 cups chick broth). Bring to boil, reduce heat a lot, cover, etc.

Step 2
Tenderize the breasts with a meat hammer.
Throw chicken breasts and onion and olive oil in the pan, reduce a little. Add salt and pepper.

Step 3
After the onions start to soften, add Add 1/2 cup of chick broth, GMG salsa right on top of everything, then add basil, sage right on top. If it seems to need it, add a little more oil. Cover. The breasts need to simmer for about 20 minutes. Do not overcook.

Step 4
Take the rice off heat after 10 minutes, and let sit covered while you wait for the chicken. Baste the chicken with all the good stuff in the frying pan.

Step 5
When chicken is cooked, you should have a delicious sauce to put on top of the rice. I served it with steamed Zucchini.