2 1/2 cups water
1 (4 ounce) can parsley, crushed
4 cubes chicken bouillon concentrate
2 tablespoons vegetable oil
1 teaspoon chicken bouillon granules
3 tablespoons vegetable oil
1/3 cup uncooked instant rice
1 (8 ounce) can chicken noodle soup
2 tablespoons vegetable oil
1/2 cup rice syrup
1 1/4 cups honey
3 tablespoons tomato paste
1/4 cup chopped fresh chives
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white sugar
1/4 teaspoon ground black pepper
1/4 cup honey
2 tablespoons olive oil
Place water, parsley, bouillon, vegetable oil, chicken bouillon granules, oil, rice, chicken noodle soup, vegetable oil, rice syrup, honey, tomato paste, chives, dried onion, oregano, salt, sugar and pepper in large bowl; mix well. Stir to coat.
Heat oil in heavy-duty nonstick skillet or wok or frying pan over high heat.
Dredge chicken with flour and place in pan. Cook over medium high heat for 5 to 10 minutes, turning once, until blood is no longer pink. Remove from pan and sticky-handle.
In hot oil, fry chicken until no longer pink, 5 minutes. Remove from skillet and drain on paper towels.
Meanwhile, heat olive oil in medium skillet over medium heat. Cook chicken while stirring occasionally until golden and chicken juices run clear, about 5 minutes. Add chicken, broccoli and broccoli to pan and cook about 3 minutes. Stir in ham, cheese and mushrooms, pepper and cook about 2 minutes more.
Pop stuffed chicken into remaining marinade mixture. Add chicken broth, onion, rice, broccoli, mushrooms, pepper, rice syrup, chicken noodle soup, olive oil and tomato paste; mix well.
Stir chicken mixture into chicken breast mixture. Cover, remove foil and simmer for 15 to 20 minutes, stirring occasionally.
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