| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Raw long-grain wild rice |
| 2 1/2 |
c |
Canned chicken broth OR |
| 1 |
|
Chicken boullion cube dissolved in |
| 2 1/2 |
c |
Hot water |
| 3 |
|
Whole boneless chicken breasts, skins off or on (it's up to you), cut in half |
| 1 |
c |
Plain yogurt |
| 1/2 |
c |
Honey |
| 1/3 |
c |
Dijon mustard |
| 2 |
tb |
Dark brown sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Here is a recipe from Lora Brody's "The Kitchen Survival Guide."
Heat oven to 375'F. with rack in center position. Spray a 2-quart casserole
with non-stick vegetable cooking spray or coat it lightly with vegetable
shortening. Pour rice over botton of prepared dish, then pour in broth.
Rinse chicken and pat it dry with paper towels. Layer the chicken over the
rice.
Combine remaining ingredients, mix well, and spread over the chicken. Cover
loosely with foil and bake 40-50 minutes. Remove the foil and continue
baking 10 minutes, or until chicken is done. Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run
clear. Or slice into thickest part with a small sharp knife to make sure
there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10
before serving.
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:10:05 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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