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Ingredients: 3 Whole chicken breasts; halved, boned and skinned 1 Cup(s) Uncooked rice 2 Cup(s) Chicken broth 2 Tablespoon(s) Butter or margarine 1/2 Cup(s) Slivered almonds 1 Can(s) Sliced mushrooms; 4 oz. drained 1 Cup(s) Plain yogurt paprika Directions: 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.
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Add the chicken, partially cover the pan and Chicken fried steak ( kathy pitts ) Begin with a good-sized hunk of round steak, the steak should be at least 1/2 inch thick. Cut the steak into serving-sized pieces. Now the fun begins. I use a method of tenderizing the meat passed on to me by my father, who made great CFS -- first, scor Grilled dijon mustard chicken 1. Brush chicken with butter and set remaining butter aside. 2. Arrange chicken on oiled grill, skin side up about 4 inches away from medium hot coals. 3. Grill chicken until browned, turning and basting with the butter once. 4. Keep flares extinguished w