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

1. Preheat oven to 325u0b0.
2. Shake flour, salt, basil and pepper in regular size oven cooking bag.
3. Shake breasts one at a time in flour mixture to coat evenly.
4. Remove and set aside.
5. Place bag with remaining flour mixture in 9 x 13-inch pan.
6. Add mushrooms, onion, water, bouillon and Worcestershire sauce to bag.
7. Turn to mix and set aside.
8. Saute breasts in butter until brown.
9. Place on top of vegetables in bag.
10. Close bag with tie.
11. Make 6 one-half inch slits in top of bag.
12. Bake 50 to 60 minutes or until meat is done.
13. Combine hot rice and vegetables.
14. Press into small bowl. Unmold on serving platter and place breasts around rice.
15. 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)