Recipe - Connolas Teriyaki Marinade

2 Eggs
One half cup Skim milk
1 One half pound Boneless; skinless chicken
breast
One half cup Bread crumbs
1 tablespoon Olive oil
1 Box (12oz) Uncle Ben's
wild rice
1 cup Chicken broth
One half cup Fresh mushrooms; cut or sliced up
5 sl Muenster cheese

Date: Wed, 12 Jun 1996 22:08:15 0400

From: Chris Susalski DntlQueen@AOL.COM

(from the Cleveland Plain Dealer)

Whisk together eggs and milk. Cut chicken into 1inch strips and soak in
the eggandmilk mixture for 1 hour. Dredge chicken strips through bread
crumbs and quickly sear in a very hot skillet with a tablespoon of olive
oil. Cook the rice according to the box's directions and spread in the
bottom of a 9x12 pan. Layer the browned chicken over the rice. Add the
chicken broth, cover with mushrooms and top with cheese. Bake covered in a
preheated 350degree oven for 30 minutes, then uncover for 10 minutes or
until browned.

Personal notes: This was simply awesome! An easy gourmet looking dish...
my husband and I wished we'd had company tonight. We'll easily have
"reruns" for another two meals. I had defrosted 2 lbs chicken though, and
used much more bread crumbs, "coating" rather than "dredging." Also used
more oil (and only had regular wesson type oil). For that much chicken, and
because I like rice, next time I'll use two boxes of rice mix (I used
Butter & Herb flavor) and the whole can of chicken broth. And One half cup
mushrooms didn't look like enough, so I cut or sliced up up 1 cup or more.

EATL DIGEST 11 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.