6 baked skinless, boneless chicken breast halves
1 cup crisp rice
salt and pepper to taste
4 eggs
1 teaspoon olive oil
1 teaspoon paprika
1 cup diced onion
5 cloves garlic, peeled and minced
1 teaspoon salt and pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large pot or deep skillet. Season chicken breasts with salt and pepper; reserve remaining marinade.
Place eggs and rice in the pan, and pour marinade over all. Mix well.
Place chicken in the skillet, and simmer over medium heat until nicely browned and cooked through. Set aside.
Place onions and garlic in pan, stir well and saute all together until lightly browned. Stir in paprika. Season with salt and pepper. Sprinkle chicken chicken with onion marinade mixture.
Place 3 slabs of aluminum foil in the center of the foil. Place spoon under edge of foil to catch drips, and secure foil with toothpicks. Using spoon to make a perfect seal. Place decorative foil on both ends of chicken, prevent leaks.
To Make Brown Butter Glaze: In the pan, combine 2 tablespoons olive oil and 2 tablespoons yellow mustard, a mixture similar in color to olive oil. Cook in pan until oil is melted and mustard comes to a gentle stream along side of pan. Beat in chicken and cook until brown. Remove from pan, using tongs.
Stir glaze over chicken and vegetables. Allow to cool, either in refrigerator or in the microwave.