| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Microwave, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts; halved, boned and skinned |
| 1 |
c |
Uncooked rice |
| 2 |
c |
Chicken broth |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Slivered almonds |
| 1 |
cn |
Sliced mushrooms; 4 oz. drained |
| 1 |
c |
Plain yogurt paprika |
INSTRUCTIONS
Place chicken breasts in an 8 inch square dish, with thicker portions to
the outside edge of dish. Cover with wax paper. Microwave at medium high
(70%) until tender, 8 to 9 minutes. Set aside. Combine rice and chicken
broth in a medium size bowl. Cover with plastic wrap. Microwave at high
(100%) until rice is tender, 15 to 1 7 minutes, stirring twice during
cooking time. Place butter in an oblong baking dish. Microwave at high
(100%) until melted, 30 to 45 seconds. Add almonds, tossing to coat.
Microwave at high (100%) until lightly browned, 1 to 2 minutes. Stir in
rice and mushrooms. Place chicken on top of rice. Cover with plastic wrap.
Microwave at medium high (70%) until heated through, 4 to 5 minutes.
Uncover, spoon yogurt over chicken breasts. Sprinkle with paprika&
Microwave at medium high (70%) 1 minute. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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