Wild Chicken Amandine

This recipe appeared on the 6oz Carolina® Long Grain and Wild rice package from 1970.

Makes 6 Servings

• Ingredients

  3		whole chicken breasts, split
  		salt and ground black pepper, to taste
  1/4	cup	butter
  1/2	cup	onion, sliced
  2	Tbsps	pimiento, diced (optional)
  2 1/2	cups	water
  1/2	cup	American cheese, grated
  1	each	Mahatma® Long Grain and Wild Rice Mix
  1/4	cup	sliced almonds

• Directions
  Preheat oven to 350°F.
  
  Season chicken to taste with salt and pepper. In a heavy skillet, brown chicken in melted butter. Add onion and sauté lightly. Drain chicken and onion well. Pour off excess drippings. Stir pimento, water, cheese, and rice mix into a skillet. Bring to a boil and pour into a shallow baking dish (approximately 13"x8"x1½"). Place prepared chicken breasts on top and bake for about 30 minutes. Sprinkle the almonds over the chicken and rice; continue to bake an additional 15-minutes.
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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