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Baked Chicken and Rice #3


Home | Recipes | B
Cooper Poultry Rice

Ingredients:

  • 8 Pieces boned and skinned chicken breast halves; 4 oz each
  • 1/4 c Margarine; melted
  • 1 md Onion; chopped
  • 1 cn Cream of chicken soup
  • 2/3 c Dry white wine
  • 1 tb Parsley; chopped
  • 1 ts Paprika
  • Pepper; to taste
  • 1 tb Soy sauce
  • 1 tb Lemon juice

Directions:

Lightly brown the chicken breasts in margarine in a covered skillet. Remove the chicken from the skillet and place in a medium sized baking dish. Add the onions to the margarine remaining in the skillet, and cook until tender, being careful not to brown. Add the soup, white wine, seasonings and lemon juice. Blend thoroughly and pour over the chicken. Bake at 350 degrees for about 45 minutes. Remove from the oven. Place the chicken on a bed of hot rice.
 
Recipe by: Cook Healthy Cook Quick Cookbook
 
Posted to MC-Recipe Digest V1 #1037 by Sewgoode <Sewgoode@aol.com> on Jan 23, 1998