Preheat oven to 325 degrees Fahrenheit.
In a 9×13-inch baking pan, stir flour and salt. Add chicken cutlets, coating each piece with flour.
Arrange vegetables over coated chicken.
In a small bowl, mix sauce ingredients. Pour sauce over chicken and vegetables, stirring to coat vegetables.
Place all ingredients for rice in a 9×13-inch baking pan.
Cover both pans tightly and bake for 90 minutes. Let sit for 15 minutes, then fluff rice with a fork before serving.
Directions
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Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.
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Recipe doesn't say to cube the chicken. Is that on purpose? If it is on purpose, would there need to be any adjustments in cooking instructions if making it cubed?
It seems like these cutlets are meant to stay whole; however, you can definitely cut them up. I would check them after 60 minutes and see if they need more time or not. (depends how small you're making the pieces :) ).
Can it be done in a crockpot?
I think so!