* Exported from MasterCook *
One-Skillet--Lemon Chicken
Recipe By : Rice-A-Roni box
Serving Size : 6 Preparation Time :0:00
Categories : Chicken One Dish Meals
Amount Measure Ingredient -- Preparation Method
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6 boned and skinned chicken breast halves
1/4 cup flour
2 tablespoons oil
1/4 cup margarine
3 tablespoons lemon juice
2 tablespoons chopped parsley
1 (6.9oz) box Rice-A-Roni Chicken Flavor
1 1/2 cups broccoli flowerets (or other vegs)
2 tablespoons grated Parmesan cheese
Dip chicken in flour. In a large skillet, heat oil and margarine over med-high heat. Add chicken; cook 5 min on each side. Remove from skillet; set aside. In same skillet, stir in lemon juice and parsley into oil-margarine mixture; pour over chicken. Keep warm. In same skillet, prepare Rice-A-Roni as pkg. directs, stirring in broccoli after rice has simmered 10 min. Top with chicken, parsley-lemon sauce; sprinkle with cheese.
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* Exported from MasterCook *
Arroz con Pollo
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Ethnic
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Arroz con Pollo
1 3 to 3-1/2lb. broiler-fryer chicken, cut up
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil or cooking oil
2 Tbsp. tomato paste
1 medium green pepper, coarsely chopped
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1 cup beer or chicken broth
3/4 cup chicken broth
1/4 cup dry white wine
1 bay leaf
1/2 tsp. salt
1/4 tsp. thread saffron (optional)
1 cup uncooked short- or long-grain rice
8 oz. asparagus spears, cooked crisp-tender and drained
1/2 cup frozen peas, cooked and drained
1 Tbsp. sliced pimient
If desired, skin chicken. Rinse chicken; pat dry. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.
Add green pepper, onion, and garlic to skillet and cook about 5 minutes or till vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.
Transfer to a 3-quart casserole; top with chicken. Cover and bake in a 350° F. oven for 40 to 50 minutes or till chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento. Makes 4 to 6 servings.
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* Exported from MasterCook *
Cashew Chicken Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casserole Chicken
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
CASHEW CHICKEN CASSEROLE
1/2 c. chopped onions
1 c. chopped celery
2 T. margarine
3/4 c. chicken broth
3 T. soy sauce
4 c. chopped cooked chicken
2 cans cream of mushroom soup
3 c. cooked rice
1 large can chow mein noodles
1 c. unsalted cashews
Preheat oven to 350 degrees. Saute onions and celery in margine for 5 minutes. Add chicken broth and soy sauce. Simmer for 2 minutes. Add the cooked chicken, mushroom soup, and cooked rice. Turn into 9x13 pan. Bake for 15-20 minutes. Remove and top with chow mein noodles and cashews. Return to oven for 5 minutes.
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