Italian Chicken over Rice with Corn
4 boneless, skinless chicken breasts, about 1.6 pounds ($2.83)
1 to 2 tablespoons Italian seasoning ($.05)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 oz.) can crushed tomatoes ($.59)
4 ears of corn ($1)
4 cups instant brown rice ($.50)
Preheat oven to 350F. Place chicken breasts into 9"x13" glass baking dish. Sprinkle chicken breasts with Italian seasoning, salt and pepper. Pour crushed tomatoes over the chicken. Bake uncovered for 50 to 60 minutes, or until chicken is no longer pink in the middle.
Meanwhile, in a large saucepan, bring water to a boil. Boil corn for 4 to 5 minutes. Cook instant brown rice according to package instructions. Serve Italian chicken over brown rice with corn on the cob. Serves: 4.
Money-Saving Tip: When corn goes on sale for $.15 or $.20 each, consider grabbing a few extra ears. Stash them in the freezer to use when they are not on sale. Ears of corn can be frozen whole. Simply remove the husks, wrap corn in foil and place into a freezer bag. When ready to cook, drop frozen ears into boiling water and boil 4 to 5 minutes, as if fresh.
Erin Chase is the founder of $5 Dinners, found at 5dollardinners.com. She lives with her husband and two small boys in southwest Ohio, where she whips up $5 Dinners every night of the week!