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Full Online Book HomeLearning KitchenPoultry - Chicken - Spicy Chicken And Rice
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Poultry - Chicken -  Spicy Chicken And Rice Post by :barrynbx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3367

Click below to download : Poultry - Chicken - Spicy Chicken And Rice (Format : PDF)

Poultry - Chicken - Spicy Chicken And Rice

1 Package of ‘Mahatma' Spicy Yellow Saffron Rice (5 oz)
4 oz. cream cheese
1-2 tablespoons of chives, seasoning
1 cup chicken broth
1 cup cooked chopped chicken

Cook rice according to package directions. Add remaining ingredients. Simmer till cheese melts; liquid is absorbed; and is completely warm. You can add more liquid depending on how you want it. Serves about 4.

Posted by Debbie C at Top Secret Recipes General Message Board
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1/2 cup orange marmalade 1/2 cup orange juice 1/2 teaspoon fresh ginger, grated 1 tablespoon Dijon mustard 1/4 teaspoon Tabasco sauce (or more) salt & pepper 2 boneless skinless chicken breasts Heat oven to 350 F. Blend together all the ingredients except the chicken. Brush the breasts all over with the marmalade mixture. Place in a baking dish lined with foil (easy cleanup). Bake for 20-25 minutes until done, basting every 8 minutes. If there is any sauce left, heat, and serve along side the chicken. Makes 4 servings
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Makes: 4 chicken thighs (4 servings) 4 medium to large skinless chicken thighs (1-1/2 pounds) 1 (8-ounce) container plain low-fat yogurt 1/4 cup hot salsa or picante sauce 1 tablespoon curry powder 1 teaspoon ground cumin Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours. Heat the oven to 375 degrees F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40 to
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