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Chicken Breasts with Wild Rice


  • 6-8 chicken breast halves
  • 1 stick margarine
  • 2 eggs, beaten
  • 2 Tbsp. milk
  • 1 cup flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. Beau Monde seasoning
  • 1/2 tsp. paprika
  • 2 pkgs. wild rice
  • 1 stick butter
  • 2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 8 oz. fresh mushrooms, sliced
  • 1 tsp. salt


Preheat oven to 400 degrees F. Melt margarine in jelly roll pan in oven. Mix eggs and milk. Measure all dry ingredients into a paper bag. Shake to mix. Dip chicken breasts in milk-egg mixture. Shake in bag to coat well. Place skin side down on jelly roll pan and bake 30 minutes. Turn pieces over and bake 30 minutes.


Cook wild rice according to package directions. Saute in 1 stick of butter the celery, green pepper, onion and fresh mushrooms. Add to cooked rice. Salt to taste. Place in buttered casserole dish, cover with foil and place in oven for 30 minutes. Arrange chicken breasts and wild rice on platter. Garnish with parsley and thin orange slices, if desired.

By Robin from Washington, IA


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