Quail Breasts With Rice
- 1/4 c. flour
- 1/4 tsp. salt
- 1/4 tsp. basil
- 1/8 tsp. pepper
- 8 quail breasts, skinned
- 1 c. sliced fresh mushrooms
- 1/3 c. chopped onion
- 1 tsp. instant chicken bouillon
- 1 tsp. Worcestershire sauce
- 2 Tbsp. butter
- 1 (10 oz.) box frozen mixed vegetables, cooked and drained
- 1 1/2 c. cooked rice
- 1 c. water
- Preheat oven to 325u0b0.
- Shake flour, salt, basil and pepper in regular size oven cooking bag.
- Shake breasts one at a time in flour mixture to coat evenly.
- Remove and set aside.
- Place bag with remaining flour mixture in 9 x 13-inch pan.
- Add mushrooms, onion, water, bouillon and Worcestershire sauce to bag.
- Turn to mix and set aside.
- Saute breasts in butter until brown.
- Place on top of vegetables in bag.
- Close bag with tie.
- Make 6 one-half inch slits in top of bag.
- Bake 50 to 60 minutes or until meat is done.
- Combine hot rice and vegetables.
- Press into small bowl. Unmold on serving platter and place breasts around rice.
- Serve with sauce left in cooking bag.
flour, salt, basil, pepper, quail breasts, mushrooms, onion, instant chicken, worcestershire sauce, butter, mixed vegetables, rice, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008718 (may not work)