Do Ahead Chicken Rice Bake

• 3 boned, skinned and flattened chicken breasts
• 1 c. cooked rice
• 2 Tbsp. finely chopped celery
• 2 Tbsp. finely chopped green pepper
• 2 tsp. finely chopped parsley
• 2 Tbsp. finely chopped pimento
• 1/4 tsp. seasoned salt
• 1/4 tsp. poultry seasoning
• few grains pepper
• 2 Tbsp. sour cream
• 3 Tbsp. cold oleo
• 1 egg
• 1/2 c. all-purpose cream flour and cracker crumbs

1. Take the
2. boned,
3. skinned and flattened chicken breasts and cut each in
4. half.
5. Mix
6. rice, celery, green pepper, parsley, pimento,
7. seasonings
8. and
9. sour cream together.
10. Sprinkle chicken breasts lightly
11. with
12. salt
13. and
14. pepper.
15. Place
16. 1/2 tablespoon cold butter
17. and
18. 2
19. tablespoons
20. rice
21. mixture
22. in center of each chicken
23. breast
24. half.
25. Fold
26. each breast over filling in envelope
27. fashion, folded narrow way first and then the
28. long way.
29. Fasten
30. with toothpicks.
31. Beat egg and cream. Roll
32. folded breasts in flour, then in egg-cream mixture, then in
33. crumbs. Allow
34. to
35. stand 10 minutes before frying in deep hot fat (360u0b0) for 15 minutes.
36. Remove toothpicks.
37. Serve with Quick Sour Cream Sauce (see recipe below).
38. Makes 6 servings.

chicken breasts, rice, celery, green pepper, parsley, pimento, salt, poultry seasoning, pepper, sour cream, cold oleo, egg, allpurpose cream flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991611 (may not work)