|Chicken breast halves||6 , skinned and all visible fat removed|
|Homemade chicken broth/Commercial low-sodium chicken broth||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|White wine||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Bay leaf||1 Small|
|Uncooked rice||1 Cup (16 tbs)|
|Cubed low fat ham||1⁄2 Cup (8 tbs)|
|Canned no salt tomatoes||1 Cup (16 tbs), drained|
Preheat oven to 350° F.
Rinse chicken pieces and pat dry.
In a saucepan, combine broth, onion, bell pepper, wine, parsley, basil, bay leaf and thyme.
Bring to a boil, stirring constantly.
Remove from heat and set aside.
Place rice, ham, tomatoes and chicken in a large casserole dish.
Pour herb sauce over all.
Cover tightly and bake 25 to 30 minutes.
Turn oven off, but leave casserole in it 10 to 15 minutes more before removing and serving.