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Ingredients

Olive salsa (topping for the chicken):

• 1 whole head garlic
• 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
• 2 large tomatoes, seeds removed and medium diced
• 1/2 cup packed chopped fresh basil leaves
• 1/2 cup packed chopped fresh-flat leaf parsley
• 1 tablespoon cracked black peppercorns
• 3/4 cup pitted medium diced kalamata olives

Rice:

• 2 tablespoons butter
• 2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
• 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
• 2 teaspoons salt
• 1/2 teaspoon ground pepper, black or white
• 1 quart chicken stock

Chicken and Poaching liquid for the chicken:

• 6 cups chicken stock
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh tarragon leaves
• 1/2 cup packed fresh parsley leaves
• 6 (5 to 6-ounce) boneless chicken breasts
• Salt and freshly ground black pepper
• 1/2 pound steamed baby cut carrots, as garnish

Description

Food Network Invites You To Try This Herb Poached Chicken With Olive Salsa Over Basmati Rice Recipe From Robert Irvine.

Food Network