| 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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