6 boneless, skinless chicken breast halves
3 boneless, skinless turkey breast halves
2 teaspoons cornstarch mix
2 teaspoons olive oil
2 tablespoons olive oil
2 teaspoons chopped fresh ginger root
2 cups white rice
1/2 cup vegetable oil
1/4 cup lemon juice and salt
1 1/2 cups water
1 tablespoon honey
1/4 teaspoon crushed saltine cracker/chrunch
Heat olive oil in a large skillet over medium heat. Mix together 1/4 cup lemon juice, 2 tablespoons olive oil, 2 tablespoons olive oil, ginger, rice, vegetable oil and lemon juice and salt. Bring to full boil. Boil 10 minutes; lower heat. Stir chicken into tomato mixture. Return skillet to medium-high heat and add lemon cream sauce and white rice. Boil 10 minutes, meat juices simmering. Transfer papardilla mixture to serving dish.