Chicken Breasts With Rice ( Mw )
Ingredients
1 jar (2 1/2 oz) dried beef
2 med. stalks celery, chopped
1 small onion, chopped
1 tbsp butter or margarine
2 cup cooked rice
2 tbsp chopped parsley
1 jar (1 oz) pine nuts (opt.)
1 1/2 lb (2 med.) chicken breasts *
1/2 tsp seasoned salt
1 paprika
Preparation
* Have the butcher bone and cut each breast in to halves.
Snip beef into small pieces. Cover and microwave beef, celery, onion
and margarine in 2-Qt casserole on high (100%) until onion is crisp
tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange
chicken breasts skin sides up and thickest parts ot outside on rice
mixture. Sprinkle with seasoned salt and paprika. Cover and
microwave 5 minutes; turn casserole one half turn. Microwave until
chicken is done, 8 to 11 minutes.
Servings: 4
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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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