In a large saucepan, saute onion in butt e r and oil.   Add chicken to onion and

brown well on all sides; salt and p e pper li g h tly.   Add wine and simmer 5 minutes.   Stir in tomatoes and tomato sa u ce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender.   Remove chicken to platter; cover and set aside.   Measure liquid; add h ot water to equal 3 cups.   Bring to

a boil; add rice and simmer 20 minutes or until rice is tender.   Stir occasionally.   Correct seasoning.   Gen t ly b r own butter and pour over rice. Top with chicken; co v er and keep warm.   To serve, spoon rice on platter,

surround with chicken and sprinkle g e ner o usly with cheese.   T4544 Reco rd s

 

 

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------------------- - ---------------- FAJITA - STYLE CHICKEN BREASTS

 

 

 

--MARINADE:--

 

 

2/3 c. vegetable oil

1/3 c. lime juice

2 tbsp. chopped green chilies

2 cloves garlic, chop p ed

 

 

Prepare grill.   In a 9 inch square b a king pan, stir together all marinade ingredients.   Add 2 whole chicken b r easts, skinned and halved.   Marinade for

at least 45 minutes in the refrigerator.   Turn once.   Remove chicken from

marinade and drain.   Grill ch i c k e n over hot coals 7 minutes.   C o ntinue gril l ing until fork tender (6-8 minutes).   Top ea c h piece of c h icken wi t h 2 slices Cheddar c h eese and grill until c h eese begins to melt.   Serve with salsa.

T4544 SDR 1

 

 

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TERIYAKI CHICKEN


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