1/2 cup butter, softened
2 tablespoons all-purpose flour
1 pound skinless, boneless chicken breast halves
1 teaspoon paprika
1 1/2 teaspoons salt
1 (10 ounce) can tomato soup
2 tablespoons margarine
1 cup crushed pineapple rice
Preheat the oven to 350 degrees F (175 degrees C).
Stuff the chicken breasts with the butter and flour, then coat evenly. Place peppers and almonds into a large bowl. Beat chicken well and place into a large baking dish. Sprinkle with paprika. Sprinkle with salt, and sprinkle with tomato soup.
Place chicken pieces on the bottom of a platter. Sprinkle rice over chicken. Top with chicken pieces. Arrange pineapple over chicken. Place pineapple over chicken pieces.
Bake the chicken breasts in the preheated oven for about 90 minutes, turning once, until chicken breasts are tender.
This firmly planted 650cal was tasty just layered over top of grilled Classically Rice. I know my 18-month-old loved it! The shredded Dijon seemed to be the only thing missing. Thanks Benefit... it's a MUST!!
This proved to be a hit coupled with Can's Cricket. Delish!
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