You are here

Rice Stuffed Chicken With Grapes & Citronella

Chef.at.Home's picture
Ingredients
  Chicken breasts 6 , boned
  Salt To Taste
  Hot cooked rice 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Rosemary leaves 1⁄4 Teaspoon, crumbled
  Basil leaf 1⁄4 Teaspoon, crumbled
  Flour 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon
  Instant chicken broth/2 teaspoons granulated chicken bouillon 1 1⁄4 Ounce (2 Envelopes)
  Water 1 3⁄4 Cup (28 tbs)
  Instant minced onion 1 Tablespoon
  Lemon juice 2 Tablespoon
  Bay leaf 1
  Cornstarch 1 Tablespoon
  Mandarin orange segments 1 Can (10 oz), drained (1 Can)
  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.

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Chicken

Rate It

Your rating: None
4.00357
Average: 4 (14 votes)