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Title: Chicken Breasts and Rice Supreme Categories: Rice, Family & fr Yield: 6 Servings 1 6 ounces lon grain and wild -rice 1 1/2 c Borden cottage cheese 1 1/2 ts Flour 3 Whole chicken breasts; -split, boned and skinned Salt Pepper 1 Egg; beaten 1/4 c C water 1 c Fine dry bread crumbs 1 cn Condensed cream of mushroom -soup 1/2 c Milk 1/4 c Chopped pimientos Sliced mushrooms Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK |