Rice Stuffed Chicken with Grapes & Citronella Recipe
Ingredients
| 6 chicken breasts boned | ||
| Salt | To Taste | |
| Hot cooked rice | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1/4 teaspoon leaf rosemary, crumbled | ||
| Basil leaf | 1/4 Teaspoon, crumbled | |
| Flour | 1/4 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
| 2 envelopes instant chicken broth or 2 teaspoons granulated chicken bouillon | ||
| Water | 1 3/4 Cup (16 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Cornstarch | 1 Tablespoon | |
| 1 can mandarin-orange segments, drained | ||
| Seedless green grapes | 1 Cup (16 tbs) | |
Directions
1. Sprinkle insides of chicken breasts lightly with salt.
2. Combine rice, 1 tablespoon of the butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil in a large bowl; toss lightly to mix; spoon into hollows in chicken breasts. Fold edges over stuffing to cover completely; fasten with wooden picks.
3. Mix flour, paprika and 1/2 teaspoon salt in a pie plate; dip chicken breasts into mixture to coat well. Brown slowly in remaining 2 tablespoons butter or margarine in a large frying pan.
4. Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling; cover.
5. Simmer 25 minutes, or until chicken is tender; remove bay leaf. Place chicken on a heated deep serving platter; keep warm. Reheat liquid to boiling.
6. Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in mandarin-orange segments and grapes; heat until bubbly. Spoon over chicken. Garnish with additional grapes and mandarin-orange segments, if you wish.
2. Combine rice, 1 tablespoon of the butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil in a large bowl; toss lightly to mix; spoon into hollows in chicken breasts. Fold edges over stuffing to cover completely; fasten with wooden picks.
3. Mix flour, paprika and 1/2 teaspoon salt in a pie plate; dip chicken breasts into mixture to coat well. Brown slowly in remaining 2 tablespoons butter or margarine in a large frying pan.
4. Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling; cover.
5. Simmer 25 minutes, or until chicken is tender; remove bay leaf. Place chicken on a heated deep serving platter; keep warm. Reheat liquid to boiling.
6. Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in mandarin-orange segments and grapes; heat until bubbly. Spoon over chicken. Garnish with additional grapes and mandarin-orange segments, if you wish.
Chef
