Ingredients-

• 2 lg Chicken Breasts
• 4 tbsp Organic Extra Virgin Olive Oil
• Salt
• Black Pepper
• Garlic Powder
• Ground Paprika
• 2 14.5 oz cans Chicken Broth
• 1 c Newman’s Own Balsamic Vinaigrette
• 16 oz Baby Bella Mushrooms
• 3 Green Onion stalks, chopped
• 4 Bay Leaves
• 1 c Long Grain Brown Rice

Directions-

1. Cook 1 cup of long grain brown rice for 30 minutes. Drain the rice and set aside.
2. Rinse and slice the mushrooms and green onions.
3. Filet each chicken breast and season with a dash of salt, pepper, garlic power, and ground paprika. Sear them in a dash of organic extra virgin olive oil over medium heat for 4 minutes on each side. Remove the chicken breasts from the pan and set aside on a plate.
4. Add 2 14.5 oz cans of chicken broth, 1 cup of balsamic vinaigrette, 4 bay leaves, 3 chopped green onions, and mushrooms to the pan. Bring to a simmer over medium heat and cook for 10 minutes.
5. Remove the pan from heat and add the chicken breasts. Serve over the brown rice.