Herbed Corn, Chicken Picatta and Tomato Rice

20 Ingredients
30 min



Prep the Herbed Corn Casserole

In small bowl, mix all ingredients and transfer to ¾ qt./750 ml Casserole Cover of Tupperwave Stack Cooker. Set aside.


Prep the Chicken Picatta

Place chicken in 1 ¾ Qt./1.75 L Casserole then season with salt. Toss seasoned pieces in flour to coat. Add remaining ingredients except butter. Set aside.


Prep the Tomato Rice

In 3-Qt./3 L Casserole mix all ingredients until well combined.


Cook and Serve

Stack components together by placing 1 ¾-qt. casserole on top of 3 qt. casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked. At the end of cooking time, stir in the butter for the Chicken Picatta. Serve warm. Enjoy!




Serving Size:

Ingredients for Herbed Corn :
2 Green chilies, chopped
2 tbsp. Green chilies
4 oz./115 g Cream cheese, softened
2 – 15.25 oz./439g cans Whole kernel corn, drained
Ingredients for Chicken Picatta :
1.25 lbs./565 g Chicken breasts, thinly sliced
1 tsp. Salt
1 tbsp. All-purpose flour
1 Juice of lemon
2 tbsp. Capers
¼ cup White wine
2 tsp. Unsalted butter
Ingredients for Tomato Rice :
2 cups Quick cooking brown rice
2 cups Water
1 ½ tsp. Minced garlic
½ cup Diced tomatoes
1 tsp. Salt
1 tsp. Parsley