| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Eggs | Rice, Family & fr | 6 | Servings | |
INGREDIENTS
| 1 | 6 ounces lon grain and wild rice | |
| 1 1/2 | c | Borden cottage cheese |
| 1 1/2 | ts | Flour |
| 3 | Whole chicken breasts; split, boned and skinned | |
| Salt | ||
| Pepper | ||
| 1 | Egg; beaten | |
| 1/4 | c | C water |
| 1 | c | Fine dry bread crumbs |
| 1 | cn | Condensed cream of mushroom soup |
| 1/2 | c | Milk |
| 1/4 | c | Chopped pimientos |
| Sliced mushrooms |
INSTRUCTIONS
Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <[email protected]> on Apr 20, 1998
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