Curried Chicken & Wild Rice Bake
|Chicken breasts||3 Large, halved|
|Curry powder||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Long grain and wild rice||6 Ounce|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F (177°C).
Arrange chicken pieces, skin side down, in a shallow 2-quart baking dish.
Sprinkle with half the salt, curry powder, and paprika.
Drizzle with half the melted butter or margarine.
Bake, uncovered, 30 minutes.
Sprinkle with remaining salt, curry powder and paprika and drizzle with remaining melted butter or margarine.
Return to oven.
Bake until chicken is tender, about 45 minutes.
Cover and refrigerate until ready to serve.
Before serving, preheat oven to 350°F (177°C).
Place contents of rice and seasoning packets, 1 tablespoon butter or margarine and raisins in a 1-quart casserole.
Add boiling water.
Stir and cover.
Bake in oven with chicken about 40 minutes or until all liquid is absorbed.
Serve chicken on top of rice.