Conroy's chicken kelly

4 Servings

Ingredients

Quantity Ingredient
2 Eggs
½ cup Skim milk
1½ pounds Boneless; skinless chicken breast
½ cup Bread crumbs
1 tablespoon Olive oil
1 Box (12-oz) Uncle Ben's wild rice
1 cup Chicken broth
½ cup Fresh mushrooms; sliced
5 slices Muenster cheese

Directions

Date: Wed, 12 Jun 1996 22:08:15 -0400 From: Chris Susalski <DntlQueen@...> (from the Cleveland Plain Dealer) Whisk together eggs and milk. Cut chicken into 1-inch strips and soak in the egg-and-milk 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 350-degree 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 ½ cup mushrooms didn't look like enough, so I sliced up 1 cup or more.

EAT-L DIGEST 11 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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