Ingredients Jump to Instructions ↓

  1. 3 Whole chicken breasts; halved, boned and skinned

  2. 1 cup Uncooked rice

  3. 2 cups Chicken broth

  4. 2 tablespoons Butter or margarine

  5. 1/2 cup Slivered almonds

  6. 1 can Sliced mushrooms;

  7. 4 oz. drained

  8. 1 cup Plain yogurt paprika

Instructions Jump to Ingredients ↑

  1. Place chicken breasts in an 8 inch square dish, with thicker portions to the outside edge of dish. Cover with wax paper. Microwave at medium high (70%) until tender, 8 to 9 minutes. Set aside. Combine rice and chicken broth in a medium size bowl. Cover with plastic wrap. Microwave at high (100%) until rice is tender, 15 to 1 7 minutes, stirring twice during cooking time. Place butter in an oblong baking dish. Microwave at high (100%) until melted, 30 to 45 seconds. Add almonds, tossing to coat. Microwave at high (100%) until lightly browned, 1 to 2 minutes. Stir in rice and mushrooms. Place chicken on top of rice. Cover with plastic wrap. Microwave at medium high (70%) until heated through, 4 to 5 minutes. Uncover, spoon yogurt over chicken breasts. Sprinkle with paprika& Microwave at medium high (70%) 1 minute. Makes 6 servings. Recipe by: diane@... Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" on Nov 7, 1997


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