1 1/3 cups cooked white rice
2 tablespoons butter
1 tablespoon oil for frying
1 tablespoon paprika
1 teaspoon salt
1 teaspoon Italian seasoning
1 egg, beaten
1/2 teaspoon paprika
1 tablespoon water
1 cup chicken broth
1 teaspoon water
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
To Make Filling: Fill a large bowl with boiling water and add rice. Bring to a boil, setting at the top on medium heat. Reduce heat to low and simmer, stirring constantly, for 5 minutes. Add butter and olive oil. Bring to a slight boil, stirring constantly. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes. Stir in paprika, salt, Italian seasoning, egg, and paprika. Bring to a boil and boil for 20 minutes.
Return chicken to bowl. Steam for 3 to 4 minutes or until chicken is cooked through, removing from pan. Let cool 10 minutes and set aside. Preheat oven to 350 degrees F (175 degrees C).
To Fry Chicken and Rice: Place chicken in an ungreased 9x13 inch baking dish or skillet. Broil under preheated preheated direct heat for 8 minutes each side, or until crisp. Remove chicken from oven and let cool completely.
Spread chicken with olive oil and rice mixture and sprinkle with paprika. Layer bread cubes with rice mixture. Spoon chicken on top and cap with top bread chunks. ハームン
Fry Chicken and Rice Paper Clipped Recipe
1 (18 ounce