2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 (9x9 inch) pan marinated and sliced chicken bouillon
1 cup water
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced onion
1/4 teaspoon salt
1/3 cup chopped fresh parsley
1 teaspoon dried rosemary
Heat oil in a large, heavy skillet over medium heat. Add chicken and brown on both sides - about 5 minutes. Remove chicken from skillet. Place pan on grill, leaving a 1 inch rim around bottom end of pan.
Remove pan from grill and pour water into skillet; add garlic, ginger, salt and parsley. Bring to a full rolling boil, stirring constantly. Reduce heat to low and simmer 10 minutes. Remove chicken from skillet and place in pan.
Stir together bouillon with water and oil; add chicken, rice, bouillon mixture, parsley, rosemary and salt. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat. Cool completely. Serve hot.
A very good and easy recipe. I baked the rolls at 425 for 10 minutes and sprinkled the reserved pepper on the top before continuing. They turned out very well.
amazing powder blue smokey wall blend (from post-it) that was so delicious & functional. note: tissues paper roll
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