Friday, January 14, 2011

Deviled Chicken and Wild Rice

Okay, this chicken is to die for.  Seriously.  I LOVED it.  So flavorful and crunchy!

Deviled Chicken Ingredients (2 servings):
  • 1 tablespoon butter
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1/2 (16 ounce) package herb-seasoned dry bread stuffing mix

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  3. Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased baking dish. Cover with tinfoil and bake in the preheated oven for 45 minutes.  Remove tinfoil and bake 30 more minutes.  (keep an eye on your chicken so you don't over bake it, ovens vary quite a bit)

White and Wild Rice Pilaf

  • 1-1/2 teaspoons olive oil
  • 1/2 large onion, chopped
  • 1 large carrots, chopped
  • 1 stalk celery, sliced
  • 1 clove garlic, minced
  • 1-3/4 cups vegetable or chicken broth
  • 1/4 cup uncooked wild rice
  • 1/2 cup uncooked regular long-grain white rice
  • 1 tablespoon chopped fresh parsley (or dried parsley to taste)
  • Season with salt, pepper, and poultry seasoning to taste


Okay, here are the original directions: 

  1. Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
  2. Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

However, I thought that sounded more complicated than it needed to be, so I just combined all the ingredients at once and made it like regular rice:  I stirred in the olive oil, vegetables, rice, and broth and then put the heat on high.  Once it came to a boil, I covered the pot and reduced heat to low, letting it simmer for 20-25 minutes.  In this way, the vegetables steam and are cooked through at the same time the rice cooks.  After the 20 minutes or so, I added the seasonings to taste.  It was a wonderful side to the chicken! 

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