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Baked Chicken Breasts

MyCookbook Recipe Database
MyCookbook Member: Valerie McGaha
Recipe Category: Poultry
Recipe Preparation Level: easy
    CHICKEN:

    7 Chicken Breasts
    1/8 cup olive oil
    1 1/2 teaspoon garlic salt
    1/4 teaspoon black pepper
    1/4 cup lemon juice
    cooking spray
    meat tenderizer

    RICE PILAF:

    1 quart water
    3 cups chicken broth
    5 cups long grain rice
    3 oz margarine
    1 1/2 teaspoon salt
    1 1/2 cups chopped onion
    2 1/4 cups chopped celery
    1 1/8 cups finely chopped mushrooms (CANNED)
    1 1/4 cups finely chopped carrots

    Defrost frozen chicken breasts. Spray pans with cooking spray. Combine remaining ingredients, mixing thoroughly. Sprinkle each breast with meat tenderizer and allow to sit for 15 minutes. Baste chicken breasts with lemon/oil mixture.

    Bake 350 degrees for 30 minutes, basting every 7 minutes. CHECK EVERY 15 MINUTES FOR DONENESS. DO NOT OVERCOOK. May be wrapped with aluminum foil and put in warming oven to keep warm till ready to serve.

    RICE PILAF RECIPE:

    Spray a pot with cooking spray and add some of the margarine. When margarine melts, add 1/2 the water, chicken broth, remaining margarine and salt. Bring to a full rolling boil. Add rice and stir. COVER AND REDUCE HEAT TO SIMMER -- DO NOT OPEN THE LID!! Cook 7 minutes and add vegetables. Cover and cook 10 minutes longer (or until done). Remove from heat, fluff with large spoon.

    Makes 7 chicken breasts and 5 cups rice pilaf.


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