This recipe is for a dear old friend, who requested a recipe with boneless skinless chicken breasts, rice and veg. Something all students can relate too. However, Ive heard complaints that chicken can be bland. So here is a very fresh tasting chicken that takes about 10 minutes prep time, and a carmelized onion, caper and thyme rice. Easy enough? Thought so 
This recipe is for a tender Tomato Basil and Mozzarella stuffed Chicken Breast, and Caramelized onion, caper and thyme rice.
Fresh Stuffed Chicken Breasts with Italian-inspired rice
Chicken:
1 Tomato, sliced
3cloves garlic, chopped
4 Basil Leaves
1 Lemon
Salt, Pepper, Dried Oregano
2 Chicken Breasts
2 small slices of Mozzarella or whatever is in your house
Rice:
1/2 cup Brown or White rice (brown is preferred, hold up to the Onions better)
1.5cups water (to boil rice with)
1lrg sweet onion, chopped small
1small bottle capers, rinsed off to get rid of excess salt.
1TBSP Chopped fresh time, or 1.5TBSP Dried Thyme
1TSP Pepper
1/4 cup white wine
Chicken: In a large bowl, juice the lemon, and add 3/4 of the chopped garlic, salt and pepper, and 4TBSP olive oil. Cut a small slit, enough to fit a slice of tomato, basil and a cheese slice into, and soak in the lemon juice for 15 minutes. Remove from the bowl, and insert a slice of tomato (you may need to cut it in half to make it fit), 2 basil leaves in each, and a slice of cheese. Hold together with a toothpick and bake covered in the oven for about a half an hour, or until the juice from the chicken is clear and not pink.
Rice: In a large separate pan, Begin by adding oil and chopped onions. Cook on Med-High until the onions start to ‘melt’ down. Add 1-2TBSP of white wine, and continue cooking until onions are a light brown colour and smell sweet. Add capers, and thyme + S&P to taste and allow to heat up. Set aside. Cook rice. In the large pan, slowly bring it back up to a medium high heat, add another 3TBSP of oil, and white wine to make a thin sauce, and add in rice. Stir well, and serve chicken on bed of rice.
Thanks for the challenge Mike you may need to play around with cooking time, but this should shake things up a bit!
If your adventurous, try adding Sundried tomatoes or spinach to the rice as well. Just let them wilt in while the rice is cooking with the Capers. Also, if the rice seems too sticky, add a few more TBSP of wine, and a few TBSP of chicken broth.
Hope this helps!
liss
