|More Chicken Breasts|
|by Diane Rozas|
Diane Rozas follows up on her bestselling Chicken Breasts with 94 all-new recipes for the fairest part of the fowl.
Tip: Try cordon bleu rice for more results.
1 - 10 of 14 for chicken cordon bleu rice
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In large bowl, ... skin of each chicken breast enough to ... Cover with wax paper. Microwave at HIGH 30 minutes. Let stand 10 minutes. Makes 6 servings.
Skin and bone chicken breasts. Place each ... 1 hour. Prepare rice according to package ... rice. Spoon mushrooms and sauce on top. Garnish with almonds.
Saute chicken and ham in ... mustard; add asparagus. Bring to a boil. Stir in rice and top with cheese. Cover; remove ... Let stand 5 minutes. Serves 4.
Cook and stir ... Bring to a full boil. Stir in rice and top with cheese. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
1. Flatten chicken breasts with rolling ... cornstarch until smooth. Gradually stir into drippings in skillet. Cook, stirring until thickened. Serve with rice.
Saute chicken and ham in ... add asparagus. Bring to a boil, stir in rice and top with cheese. Cover; remove from heat. Let stand 5 minutes. 4 servings.
Top each chicken breast with a ... over chicken in frying pan. Cover; heat on low 20 minutes. Garnish with parsley; serve over rice. Serves 3 to 6 people.
Split chicken breasts. Pound out ... Combine water and cornstarch. Slowly add to chicken, stir. Let simmer for 15 minutes. Remove from heat. Serve with rice.
Skin and bone chicken. Pound flat ... chicken. Blend soup in saucepan with sour cream. Heat. To serve: Place chicken breast on steamed rice and top with sauce.
Cook and stir ... add green beans. Bring to a full boil. Stir in rice and top with cheese. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.
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