Lemon Chicken Breast and Rice
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
( 5 to 6 ounce) bone less, skinless chicken breast
2 tablespoons melted butter
1 teaspoon basil
1/3 cup un-cooked rice
2/3 cup white wine or vermouth
1 tablespoon butter into an oven proof dish stir in
the rice until all the grains are coated.
the lemon in half and squeeze the juice from half
the lemon into a dish with the remaining melted butter
and the basil. Other herbs such as dill, or oregano
could be used instead. Cooking is a Creative Sport
the chicken breast with the butter / lemon / herb
sauce on both sides and place on top of the rice and
the remaining half of the lemon into thin rounds and
place on top of the chicken.
with a tight fitting cover or foil and bake for 45
minutes or until all the liquid is absorbed and the
chicken is completely cooked through.
and pepper to taste.
with a lettuce salad or a green vegetable with the
extra butter sauce.
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