| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Skim milk |
| 1 1/2 |
lb |
Boneless; skinless chicken breast |
| 1/2 |
c |
Bread crumbs |
| 1 |
tb |
Olive oil |
| 1 |
|
Box (12-oz) Uncle Ben's wild rice |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Fresh mushrooms; sliced |
| 5 |
sl |
Muenster cheese |
INSTRUCTIONS
Date: Wed, 12 Jun 1996 22:08:15 -0400
From: Chris Susalski <DntlQueen@AOL.COM>
(from the Cleveland Plain Dealer)
Whisk together eggs and milk. Cut chicken into 1-inch strips and soak in
the egg-and-milk mixture for 1 hour. Dredge chicken strips through bread
crumbs and quickly sear in a very hot skillet with a tablespoon of olive
oil. Cook the rice according to the box's directions and spread in the
bottom of a 9x12 pan. Layer the browned chicken over the rice. Add the
chicken broth, cover with mushrooms and top with cheese. Bake covered in a
preheated 350-degree oven for 30 minutes, then uncover for 10 minutes or
until browned.
Personal notes: This was simply awesome! An easy gourmet looking dish...
my husband and I wished we'd had company tonight. We'll easily have
"reruns" for another two meals. I had defrosted 2 lbs chicken though, and
used much more bread crumbs, "coating" rather than "dredging." Also used
more oil (and only had regular wesson type oil). For that much chicken, and
because I like rice, next time I'll use two boxes of rice mix (I used
Butter & Herb flavor) and the whole can of chicken broth. And 1/2 cup
mushrooms didn't look like enough, so I sliced up 1 cup or more.
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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