Stuffed Chicken With Rice

Chef Andrew Zimmern and TIPical Mary Ellen host Mary Ellen Pinkham compare their favorite recipes for this healthy dish.

Mary Ellen's Way

Ingredients:

2 cups white rice
1 can cream of mushroom soup
chicken breasts
parsley for garnish

Preparation:

Make rice according to package directions, then add the soup. Preheat oven to 350 degrees and pour rice and soup into a baking dish, along with the chicken. Bake for 25 minutes and garnish with parsley.

Chef Zimmern's Way

Ingredients:

1 cup aromatic rice
2 Tbs. lemon juice
1/3 cup minced onion
2 Tbs. butter
1/4 cup chopped parsley
lemon zest
1/4 cup raisins
ground cinnamon
saffron
shaved almonds
1 can stewed tomatoes
chicken breasts
string

Preparation:

Boil rice in a large pot of water for about five minutes. Drain, then pour into a bowl. Mix in remaining ingredients, then butterfly your chicken breasts. Add some of the rice mixture in the middle. Fold them up and tie off with string. Sear the chicken until brown on all sides, then throw it in the oven at 375 for 30 minutes. Slice and serve.

Guests
Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail: chefaz@visi.com
Also in this Episode

TIPical Mary Ellen : Episode TIP-824
•	Stuffed Chicken With Rice
•	Designing a Landscape
•	Stain-Resistant Decorating
•	Tip of the Day