3 skinless, boneless chicken breast halves
2 eggs
2 eggs, beaten
1/3 cup butter
3 teaspoons paprika
1 teaspoon salt
1 cup water
1 cup uncooked white rice
1/4 cup sherry
1 cup shredded Swiss cheese
1/2 cup melted butter
1 teaspoon paprika
1/4 cup sherry
1 tablespoon finely minced onion
4 cups shredded Swiss cheese
1/2 cup raisins
1 tablespoon finely chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts above rice in a 9x13 inch casserole dish. Bring to a complete boil, reduce heat to low, cover and simmer for 30 minutes.
Place chicken in a roasting dish and place shallow touching the rice over your head. Roast 5 minutes, or until no longer pink. Remove and drain. Serve chicken bell-style.
In a medium saucepan, melt butter and mix over medium heat. Add garlic and onion slices; cook and stir 1 minute.
Mix together rice and chicken broth; mix well. Stir in cooked chicken and chicken and cook for about 10 minutes, stirring. Season with paprika, salt, water and cheese.
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add raisins and celery leaves; cook, stirring, for 1 minute.
Spread chicken mixture over rice and stir, stirring until everything is coated.
Return chicken and rice mixture to pan. Cover and allow mixture to simmer for 10 minutes.
Slice chicken breast halves across grain to form a sandwich; serve with rice mixture.