Yield: 4 Servings
1 Jar (2 1/2 oz) Dried Beef
2 Med. Stalks Celery, Chopped
1 Small Onion, chopped
1 T Butter or Margarine
2 c Cooked Rice
2 T Chopped Parsley
1 Jar (1 oz) Pine Nuts (opt.)
1 1/2 lb (2 Med.) Chicken Breasts *
1/2 t Seasoned Salt
1 x Paprika
*Have the butcher bone and cut each breast in to halves.
Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.
1 Jar (2 1/2 oz) Dried Beef
2 Med. Stalks Celery, Chopped
1 Small Onion, chopped
1 T Butter or Margarine
2 c Cooked Rice
2 T Chopped Parsley
1 Jar (1 oz) Pine Nuts (opt.)
1 1/2 lb (2 Med.) Chicken Breasts *
1/2 t Seasoned Salt
1 x Paprika
*Have the butcher bone and cut each breast in to halves.
Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.
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