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Full Online Book HomeLearning KitchenRice - Entree - Wild Rice And Chicken Breasts
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Rice - Entree -  Wild Rice And Chicken Breasts Post by :mlm46 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2167

Click below to download : Rice - Entree - Wild Rice And Chicken Breasts (Format : PDF)

Rice - Entree - Wild Rice And Chicken Breasts

1 1/3 cups uncooked wild rice
1 Tbsp. olive oil
6 boneless skinless chicken breasts
1 cup heavy cream
2 Tbsp. sun dried tomatoes, chopped
1 Tbsp. fresh basil leaves, chopped

Cook wild rice according to How to Cook Wild Rice above. Season with salt and pepper to taste. Turn into a shallow buttered casserole.

In heavy skillet, heat the oil. Add the chicken and saute over medium heat until just cooked through and browned. Remove chicken breasts and arrange over the bed of wild rice in the casserole.

Add the cream to the skillet the chicken was cooked in. Bring to a boil, stirring to bring all of the brownings into the cream. Add the chopped sun dried tomatoes and salt and pepper to taste. Pour the sauce over the chicken breasts. Cover and bake at 350 F just until heated through, about 20 to 30 minutes. Garnish with the fresh basil leaves and serve hot. Serves 6
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Rice - Brown Rice Raisins Muffins Rice - Brown Rice Raisins Muffins

Rice - Brown Rice Raisins Muffins
2/3 cup unbleached flour 1/2 cup whole wheat flour 1 tbs. baking powder 1 tsp. salt 2/3 cup milk 1/4 cup oil 2 eggs, lightly beaten 2 tbs. honey 1/2 cup cooked brown rice 1/2 cup raisins Preheat oven to 375º. Lightly grease 12 regular or 16 small muffin cups. Mix dry ingredients together in large bowl. In separate bowl, combine milk, oil, eggs and honey and blend well. Stir into dry ingredients only enough to moisten. Blend in rice and raisins. Spoon into muffin cups and bake 20 to 25 minutes or until lightly browned.

Rice - Wild Rice Stuffed Peppers Rice - Wild Rice Stuffed Peppers

Rice - Wild Rice Stuffed Peppers
3 medium to large green bell peppers 1/2 lb. ground beef or pork 2 cloves garlic, chopped 2 cups cooked wild rice (1/2 cup uncooked) 1/2 tsp. crushed basil leaves 1 medium zucchini shredded 1/2 tsp. oregano 1/2 tsp. pepper 1/2 cup Parmesan cheese Preheat oven to 350° F. Remove tops and seeds from peppers. In large pot boil peppers for two minutes; cool in cold water. Brown meat, drain and add garlic and zucchini. Stir in rice, basil, pepper and oregano.