1. Preheat oven to 400 degrees F. 2. Cut up chicken breasts into 1 inch pieces. 3. In a large glass casserole dish, mix together olive oil, lemon juice, garlic, creole spice. pepper, salt, red pepper flakes and coriander. 4. Put chicken in casserole dish and coat well with olive oil mixture then cover snuggly with tinfoil. 5. Place in middle of oven and cook for 20 minutes. 6. When the timer goes for chicken, start the brown rice. Then remove foil, give chicken a stir - make sure well coated and continue to cook uncovered. 7. Now it's time to open the wine and enjoy a glass before the timer for the rice goes off. 8. When the timer for the rice goes off, remove from stove and let sit. Do not remove lid. You'll fluff it just before serving. 9. Remove casserole from oven and put entire contents into a large skillet on high heat until simmering. 10. Add tomatoes, onions, jalapeno and diced green chili's. Stir until simmering again. 11. Add shrimp, stir and cover. Turn heat down to simmer and cook for 2 to 3 minutes. Stir and make sure shrimp are turned over, cover and simmer for another 2 or 3 minutes. 12. Remove lid, turn heat up to medium and add wine. Let simmer for 5 minutes or until sauce is reduced. 13. Serve over brown rice. 14. Enjoy! ---------------------------------------------------------------------------
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