1 whole chicken breast (or other parts of chicken)

Remove from bone and cut in pieces.

2 tbsp. butter
1/2 c. onion, chopped
1/4 c. parsley, chopped
1 clove garlic, chopped
2 tsp. basil
1/2 tsp. rosemary, crumbled
Salt and pepper
2 c. tomato sauce
1 1/2 c. uncooked rice
3 c. chicken broth

Heat butter in large heavy skillet or Dutch oven. Add chicken, brown well. Add onions, garlic, parsley and saute about 5 minutes. Add tomato sauce, basil, rosemary, salt and pepper and chicken broth. Bring to a boil. Reduce heat, simmer covered until chicken is tender, about 20-30 minutes.

Stir rice into sauce mixture. Simmer covered about 35 minutes. Stir occasionally to keep rice from sticking. Rice should be tender and liquid absorbed. Sprinkle with grated cheese.