Recipe - Chicken Breasts And Rice Supreme

1 6 ounces lon grain and wild
rice
1 One half cup Borden cottage cheese
1 One half teaspoon Flour
3 Whole chicken breasts;
split, boned and skinned
Salt
Pepper
1 Egg; beaten
One fourth cup C water
1 cup Fine dry bread crumbs
1 cn Condensed cream of mushroom
soup
One half cup Milk
One fourth cup Chopped pimientos
Sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese and
flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken
with salt and pepper. In shallow dish, combine egg and water. Dip chicken
in egg mixture; roll in crumbs. In large skillet, melt butter; cook until
golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40
minutes or until bubbly. In small saucepan, combine soup, milk and
pimientos; heat stirring until smooth. Serve with chicken; garnish with
mushrooms. Refrigerate leftovers.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 20, 1998