Chicken breasts and rice supreme
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6 ounces lon grain and wild rice | |
| 1½ | cup | Borden cottage cheese |
| 1½ | teaspoon | Flour |
| 3 | Whole chicken breasts; split, boned and skinned | |
| Salt | ||
| Pepper | ||
| 1 | Egg; beaten | |
| ¼ | cup | C water |
| 1 | cup | Fine dry bread crumbs |
| 1 | can | Condensed cream of mushroom soup |
| ½ | cup | Milk |
| ¼ | cup | Chopped pimientos |
| Sliced mushrooms | ||
Directions
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 <abprice@...> on Apr 20, 1998