| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A-, C, E-, I, R | 1 | Servings | |
INGREDIENTS
| 1 | 5-ounce | |
| Rice-A-Roni®chicken & | ||
| mushroom | ||
| 8 | Boneless skinless chicken | |
| breast halves about 2 | ||
| pounds | ||
| 1/4 | c | Milk |
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Margarine or butter, melted |
| 1/4 | t | Dried thyme leaves |
| 1/8 | t | Ground black pepper |
INSTRUCTIONS
Heat oven to 375F. In large skillet prepare RICE-A-RONI as package directs. Let cool 10 minutes. 2.Pound each chicken breast half to 1/4-inch thickness. Spoon 1/3 cup prepared RICE-A-RONI on each chicken breast half. Roll up chicken to completely enclose filling; secure with wooden toothpicks. 3.Dip chicken in milk; roll in bread crumbs. Arrange in 13 x 9-inch glass baking dish; set aside. 4.In small bowl, combine margarine, thyme and pepper; drizzle evenly over chicken. Bake 40 to 45 minutes or until chicken is done. Remove wooden toothpick before serving. Recipe by: RICE-A-RONI® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1418
Calories From Fat: 604
Total Fat: 67.8g
Cholesterol: 304.1mg
Sodium: 3619.4mg
Potassium: 2753.3mg
Carbohydrates: 55.5g
Fiber: 5.6g
Sugar: 14.7g
Protein: 142.3g