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| Chicken Breasts on Savory Rice - Baked Recipe |
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| Chicken Breasts on Savory Rice
2 Whole Chicken Breasts
2 Tbls Butter
1 Slice Bacon, Diced
1 Clove Garlic, Pressed
4 Green Onions, Sliced Thin
4 Mushrooms, Chopped Fine
1 Stalk Celery, Chopped Fine
10 oz Frozen Chopped Spinach Thawed & Well Drained
1/8 tsp Nutmeg, Ground
1/2 tsp Salt
1/2 tsp Black Pepper, Ground
1/4 tspPaprika
2 TblsSherry
2 TblsButter, Melted
1 Cup Long Grain Rice
2 Cups Water
1 tsp Salt
Preheat the oven to 400 degrees.
Prepare the rice by adding the salt and rice to the water in a large saucepan.
Bring to a rolling boil. Lower heat to a simmer. Cover. Simmer 15 minutes.
Rinse the chicken and pat dry with paper towels. Separate each chicken breast
into halves.
Combine the first measure of butter, bacon and garlic in a heavy saucepan.
Saute over medium heat until the bacon is browned (2-5 minutes).
Add the onions, mushrooms and celery. Saute over medium heat until tender.
Add the spinach. Cook over low heat for 5 minutes.
Stir in the nutmeg, salt, pepper and cooked rice. Blend.
Butter a shallow baking dish. Turn the rice mixture into it.
Place the chicken breasts, skin side up, on top of the rice.
Combine the paprika, sherry and last measure of butter.
Drizzle over the chicken, coating it evenly.
Bake until the breasts are done (30-35 minutes).
Serve hot. Serves 4 |
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