| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 3 | Servings | ||
INGREDIENTS
| 1 3/8 | lb | Boneless, Skinless Chicken breasts |
| 1 | cn | Condensed Cream of Celery Soup |
| 3 | c | Fresh grated Fontina cheese |
| 1 1/2 | c | Cooked rice |
| 1 | md | Onion, Diced |
| 1 | tb | Butter or oil |
INSTRUCTIONS
For the rice, add 2 chicken boulon cubes to the boiling water before adding the rice. Then cook normally. Pound chicken until twice its normal width, rip into 1x2 inch pieces. In a large frying pan, saute diced onions in the butter/oil until slightly translucent. Add chicken and cook over med heat until chicken is not quite done. Add cream of celery soup and 1/2 can of water. Simmer until chicken is fully cooked (about 15 minutes). Add Fontina cheese and allow to melt, mixing well. Let simmer until thickened (about 10 minutes). Salt and pepper to taste and serve over rice. Serves 3-4 people. Enjoy, this has a really nice flavor to it, the chicken boulon in the rice marries the tastes of the main sauce beautifully and the Fontina cheese adds the extra body to the chicken. Scott Cherkofsky From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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