|3||Whole chicken breasts; halved, boned and skinned|
|1 cup||Uncooked rice|
|2 cups||Chicken broth|
|2 tablespoons||Butter or margarine|
|½ cup||Slivered almonds|
|1 can||Sliced mushrooms; 4 oz. drained|
|1 cup||Plain yogurt paprika|
Place chicken breasts in an 8 inch square dish, with thicker portions to the outside edge of dish. Cover with wax paper. Microwave at medium high (70%) until tender, 8 to 9 minutes. Set aside. Combine rice and chicken broth in a medium size bowl. Cover with plastic wrap. Microwave at high (100%) until rice is tender, 15 to 1 7 minutes, stirring twice during cooking time. Place butter in an oblong baking dish. Microwave at high (100%) until melted, 30 to 45 seconds. Add almonds, tossing to coat.
Microwave at high (100%) until lightly browned, 1 to 2 minutes. Stir in rice and mushrooms. Place chicken on top of rice. Cover with plastic wrap.
Microwave at medium high (70%) until heated through, 4 to 5 minutes.
Uncover, spoon yogurt over chicken breasts. Sprinkle with paprika& Microwave at medium high (70%) 1 minute. Makes 6 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997
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