Chicken Breasts Supreme Recipe
This Chicken Breasts Supreme can be an perfect fare for your loved ones; be it a festive choice or may be a normal day course. Give it a try and you will be amazed at the ease and simplicity of the dish, yet the taste this Chicken Breasts Supreme gives out is the only one of the kind!
Ingredients
| 3 whole chicken breasts | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Peppercorns | 4 | |
| Handful of celery tops | ||
| 2 cups precooked rice | ||
| 1 can chicken gravy | ||
| Butter/Margarine | 1 Tablespoon | |
| 1/2 cup ready mix bread stuffing | ||
Directions
Combine chicken breasts with water, salt, peppercorns and celery tops in a medium size saucepan; cover.
Cook 20 minutes, or until tender.
Strain broth into a 4 cup measure; pour in water, if necessary, to make 2 1/2 cups.
Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving size pieces.
Cook rice in 2 cups of the broth in same saucepan, following label directions.
Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
Spoon rice into 8 cup baking dish; top with chicken pieces; pour gravy over.
Melt butter or margarine in small saucepan; stir in bread stuffing.
Sprinkle on top.
Bake in a hot oven (400°) 20 minutes, or until bubbly hot.
Cook 20 minutes, or until tender.
Strain broth into a 4 cup measure; pour in water, if necessary, to make 2 1/2 cups.
Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving size pieces.
Cook rice in 2 cups of the broth in same saucepan, following label directions.
Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
Spoon rice into 8 cup baking dish; top with chicken pieces; pour gravy over.
Melt butter or margarine in small saucepan; stir in bread stuffing.
Sprinkle on top.
Bake in a hot oven (400°) 20 minutes, or until bubbly hot.
Chef
