3 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup vegetable oil
4 ounces corn rice
1 cup soy sauce
1 tablespoon white wine
1 teaspoon vinegar
1 teaspoon honey
2 tablespoons curry powder
1 (16 ounce) can pho
In a large skillet over medium heat, melt butter. Pour. flour into skillet. Bring to a boil, stirring constantly. Continue boiling mixture, stirring constantly, for 2 minutes or until thickened. Remove from heat and let cool.
In a small bowl, mix 2 tablespoons butter and 2 tablespoons flour. Mix them well, then sprinkle them over chicken breasts. Roll up chicken breasts. Cut to fit inside garlic bread basket.
Heat 4 ounces oil in medium skillet or wok over high heat. Dissolve basil in 2 tablespoons flour. Saute chicken breasts in oil for 5 to 7 minutes on each side, or until golden brown. Serve chicken breasts in white bowls, or roll in basil-spiced rice.
Heat remaining 3 tablespoons butter in skillet over medium high heat. Stir in vinegar and honey.
When chicken is cooked, mix Greek yogurt with remaining 2 tablespoons flour, then adjust to taste. Pour over chicken and place shredded chicken on both sides of bread basket, and spoon custard over all.
When chicken is cooked, place rice on dolmas. Spoon sauce over chicken, then sprinkle with sauce and cream cheese. Cover, and refrigerate for 2 hours or longer.
Serve chicken and rice in bowls in individual servings, cutting cream cheese into small pieces.
⭐ ⭐ ⭐ ⭐