"The belly rules the mind."--Spanish Proverb

Petite Chicken Roasts in Foil Recipe

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This recipe for Petite Chicken Roasts in Foil, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breast,
2 cups cooked rice,
Salt, pepper, marjoram, tarragon,,
3 Tbs sliced pimento,
1 C blanched, slivered almonds,
1/2 tsp salt,
1/2 lb butter or margarine,
1/4 tsp pepper,
1/2 lb mushrooms,
6 Tbs cream or white table wine,
1 small onion, finely chopped.

Directions:
Directions:
Srinkle chicken breasts lightly with salt and pepper and very light sprinkle of herbs. Saute almonds in the 3 Tbs of butter until they are a pale golden color. Wipe mushrooms with damp cloth and slice. Add remaining butter to skillet. Add onion and mushrooms and cook until onions are tender, but not browned. Combine rice with almonds, mushroom mixture, pimento and salt and pepper.

Tear off six 15 inch lengths of aluminum foil. heap spoonfuls of rice stuffing in the center of each. Saute chicken in remaining butter in skillet. Place chicken on top of stuffing. De glaze skillet with wine or cream on pour over chicken.

Bring foil up over chicken and seal with double fold over top and ends. Place packet in shallow pan. Bake at 375 for 45 minutes or until chicken is tender. Prepare in advance with Heavy Duty foil this works well over a campfire!

Personal Notes:
Personal Notes:
Lynn / Nancy Bartlett

 

 

 

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